Palmeras de hojaldre con almíbar - Con chocolate de DONUTS @ladulceeva

These palmiers are so delicious you can't eat just one, or two, or even three...!!! I don't know if you're familiar with the famous palmiers from the town of Morata de Tajuña. They're delicious, made with puff pastry, cut into thick slices, coated in puff pastry, and covered in dark chocolate, like the kind used for donuts. I hope you like them, as always...let me know what you think!!!! I've included the ingredients below. @ladulceeva --------------------------------------------------------------------------------------------------------------------------------- 👉WHAT I USE https://www.amazon.es/shop/ladulceeva ←←←←←←←←←←←←←←←← 👉LATEST RECIPES https://linktr.ee/ladulceeva ←←←←←←←←←←←←←←←← --------------------------------------------------------------------------------------------------------------------------------- Social Media; Instagram:   / ladulceeva   ------------------------------------------------------------------------------------------------------------------------------------- INGREDIENTS: 2 sheets of puff pastry (makes 30-32 palmiers) SYRUP: 300 g sugar 150 g water 1 tablespoon honey DARK CHOCOLATE COATING (as in the video) 100 g dark chocolate for melting, 55% cocoa 200 g powdered sugar 70 g hot water (enough to coat 25 palmiers; if you want to coat them all, increase the recipe by half) MILK CHOCOLATE COATING (for those who don't like such strong chocolate) 100 g milk chocolate for melting (36% cocoa) 150 g powdered sugar 30 g hot water OVEN: 200°C (390°F), top and bottom heat, 15 minutes. FINAL NOTES: These palmiers are best when soaked in syrup. If they absorb too much syrup, make more. Soak them in the still-hot syrup, and the palmiers should be fresh out of the oven so they absorb more. Let them rest at room temperature until they've absorbed the syrup completely. #palmeritasdemoratadetajuña #moistandjuicypalmeritas #puffpastry