This was a full week of cooking and strategic rest between bustling social interactions! I’ve had a great time getting to cook for more people at Nomad and successfully hosting our first themed supper – Italian night. The rest of the week was spent prepping and baking. Doing some experiments too, since I’m eager to keep creating the next “big” baked good. I initially wanted to make chocolate danishes, but after the day got away from me I turned to a recipe I’ve wanted to make. Palmiers. I made chocolate palmiers for a twist and to feed my chocolate craving. 

Chocolate Palmiers

I spent most of my time this week baking, cooking, and listening to music. I’m completely in love with Yebba’s new album, Jean, which is her second full album after a 5 year wait. Her new album is atmospheric, haunting, poetic, and emotional. Much like her first. For those who don’t know – Yebba lost her mother to depression years ago. I fell in love with her music during the pandemic, but the themes have only resonated with me more since losing my mom’s friend in 2023 to depression. Yebba (a childhood nickname derived from Abbey spelled backwards) is a complete magician of music and writes a lot about grief. 

One of my favorite songs of hers, Paranoia Purple, is a really vulnerable look at dealing with loss and grief. She likens missing her mom to “howling at the moon” while almost literally howling. It was one of the many songs that really gripped me years ago. So I’ve been deeply studying her new album. It’s another look at grief and in my opinion a reflection on how things have changed and not changed since the first album. She wrestles with themes of time, memory, and uses many water metaphors. Tears have collected like oceans after 7 years. 

Good Music + Baking

Anyway, this album has been the soundtrack of my week and life lately. In addition to the incredible lyrics and voice Yebba has, I’ve been memorized by her melodies and find myself humming all the time. I highly recommend listening if you want to change your life. This week has been a little hectic and full of emotions. I’ve been reflecting on things that I won’t share but that have made me more appreciative for my safety and health. As we prepare to open the cafe more full time, I feel like I’m grieving the life I currently lead in anticipation of putting my blood sweat and tears into my career. 

So I’ve been baking and relaxing at home as much as possible. Watching TV with my parents and chatting about life. Taking drives. On Wednesday I caught up on prep. I kneaded potato bread for breakfast sandwiches. And I made a big batch of ragu with freshly ground beef and carefully chopped vegetables for lasagna. A new brand of tomato passata. I capped off the day by kneading pasta dough frantically before dinner. Then cleaning like a mad man and cooking burgers for my parents. When I finally sat down I was so relieved. We watched Survivor. 

Dreaming of Chocolate

I was dreaming of chocolate all week. I’ve made chocolate chip cookies a lot lately, but I wanted something indulgent and rich. Much like Yebba’s voice. I wrote down ideas – chocolate danishes with chocolate puff pastry. Pasteis de nata with a chocolate custard. Double chocolate croissants. Finally, after a successful Italian night and a late drive home, I spent Friday catching up on things and suddenly it was 3:00pm. I needed the easiest option. But I still wanted to make something homemade and chocolatey. I watched a Claire Saffitz video about palmiers to freshen up on puff pastry. And I decided to make chocolate palmiers. 

I started by making a chocolate puff pastry dough. A rough puff. Which I’ve made many times for my beloved danishes and Portuguese custard tarts. The magical technique Claire employs is akin to making biscuits. You grate butter into chilled flour and sugar and salt and rub it together. Then, instead of adding fatty liquids like buttermilk and sour cream that tenderize scones and biscuits, you add slices of butter that turn into layers when rolled out. And just enough liquid to bring the dough together into cohesive clumps. 

Homemade Chocolate Puff Pastry

I spent some time cutting butter by hand when my mixture was ready and placed the squares in my bowl. Which I chilled in the freezer. I was going to use coffee in place of water for the liquid (to enhance the cocoa flavor) but I was fresh out and didn’t feel like brewing more. So I used water. I did add cocoa powder, though, to the puff pastry dough. It came together quickly into slightly sticky piles of dough that I separated from my shaggy mess. The rest drank drops of water until cohesive. And then I wrapped it all up into a big chocolate block with plastic wrap. 

The last step was to chill and roll the dough before making my chocolate palmiers. And making a very simple filling to flavor the inside. I cleaned my counter and fell into the familiar wonder and waves of Yebba’s siren songs as the sun hid behind grey clouds outside. Still I felt happy and proud. Doughs and batters and emulsions safely tucked into the fridge after hours of prep. I dug out a small bowl and threw together cocoa powder, sugar, butter, salt, and cinnamon. Similar to the filling for my hot chocolate cinnamon rolls.

Rolling Palmiers

When it was time I unfurled the plastic wrap and beat the dough down into a manageable rectangle with my favorite French rolling pin. When I had an adequate thin rectangle of dough I spooned my cocoa-sugar mixture on top and spread it into a thin layer of black goo. The next part, the fun part, is what gives chocolate palmiers their signature shape. Instead of rolling the dough like cinnamon buns into a large log, you roll half the dough at a time until the two curls meet in the middle. Like a mustache, or a greek column. 

I chilled the chocolate palmiers slightly. All I had to do was slice them, like those tube sugar cookies with the snowmen and pumpkins hidden inside. I measured about 3/4” slices for each piece and placed them on a large baking sheet. After examining them proudly I sprinkled some coarse sugar on top and threw them into the oven to bake. Typical palmiers make it easy to check for doneness because of the pale dough that turns golden. But my dark chocolate dough was dark brown. So I used my nose and my instincts to judge when they were done.

Baked Puff Pastry Cookies

They came out glistening and crunchy with visible small layers of laminated chocolate dough. I was so excited to try one! The small end piece broke in half so I gave it a taste. A spiral of flaky, crunchy dough with dark cocoa flavor. The filling is slightly sweet but filled with bitter cocoa, sharp cinnamon, and a little salt. Crunchy sugar and smooth butter. I think they were slightly overcooked, or rolled a little too tight. But next time they’ll be perfect. I needed a quick and simple thing to make anyway. And I love how these both look and taste!

Palmiers are easy to make, especially if you have store-bought puff pastry. You could get pretty creative with the filling or use a classic cinnamon sugar. But either way, this is a snack / dessert that I plan to learn even more about. And I’ve been snacking on them off and on for a couple days. They’re perfect to dip in tea. I’ll be pushing through this “false spring” and enduring the lingering snow, grey skies, and challenges that come with life. I’m trying my best to be a good friend, good son, and good stranger. I feel so lucky to be able to spend my time with Yebba in my ears and chocolate palmiers on my tongue.

Dedication

Life is good. Small little dreams are coming true. I’m so lucky to continue down this path towards my goals and passions. To infuse each day with creativity, joy, and good food. This blog is getting a little harder to maintain, but I made a promise to invest in myself. And I will be painting under lamplight and writing my thoughts until I can no longer use my hands. I’m excited to meet new people and cook more beautiful food for people this weekend!

Thank you for reading. Be sure to check my Etsy for 100’s of art prints and recipe cards. Use code THEFORKEDRING for 25% off. 

Print Pin

Chocolate Palmiers

Cocoa-rich puff pastry cookies with cinnamon sugar and crispy layers

Course Dessert

Cuisine French

Keyword chocolate, cookies

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Servings 12

Author theforkedring

Ingredients

• 1.5 cups AP Flour
• 2 tbsp cocoa powder
• 3 tbsp sugar
• 1 tsp kosher salt
• 1 1/2 sticks unsalted butter cold + 2 tbsp soft
• 1/4 cup cold coffee
• 1 tbsp cocoa powder
• 1 tsp ground cinnamon

Instructions

• Combine flour, cocoa powder, 1 tbsp sugar, and salt in a large bowl.
• Chill 1 1/2 sticks butter in the freezer for a few minutes until cold and hard. Grate half into the bowl of flour and work gently with your hands. Place the rest back in the freezer.
• Once your flour mixture is crumbly and sandy, remove the rest of the butter from the freezer and slice into thin squares. Add to your flour mixture.
• Work gently into the dough for a few seconds. Add coffee, a few tablespoons at a time, until the butter and flour begin to clump.
• Remove big clumps onto your work surface and continue to lightly combine the rest of the dry ingredients with remaining butter, adding coffee as needed.
• Once you have a cohesive mass of shaggy dough, press into a large square and wrap in plastic wrap. Chill for at least 30 minutes.
• Roll dough out into a large rectangle, about 18” x 24”. Fold the dough like a letter, in thirds, with the left flap on top of the dough.
• Turn 90 degrees and roll again into an 18” x 24” rectangle. This time, sprinkle 1 tbsp sugar over the top and press into the dough with your rolling pin.
• Perform another letter fold and wrap your dough again. Chill in the fridge at least 30 minutes, until ready to use.
• Preheat oven to 375°F. Remove dough from fridge and roll into a large rectangle again.
• In a small bowl, combine 2 tbsp soft butter, 1 tbsp cocoa powder, 1 tbsp white sugar, and 1 tsp ground cinnamon.
• Spread mixture over the entire top of the dough. Then roll half the dough into a log from the long end until it reaches the middle of the dough.
• Roll the other half of the dough into a log, meeting the first log in the middle of the dough. Flip the dough over and chill for 5-10 minutes in the freezer.
• Line a large baking sheet with parchment paper. Remove dough from the fridge and slice into cookies (about 3/4” thick each).
• Place palmiers on baking sheet, spaced 1-2” apart, and bake for 15-20 minutes until lightly browned.

Notes

• If you like your cookies sweeter, sprinkle extra sugar on top before baking. These cookies are rich with dark cocoa flavor and run slightly bitter (in a good way). 
• If you want to omit the cocoa powder from the dough, feel free to make a traditional dough or use store-bought puff pastry!