Cat-face chocolate palmiers

Cat-face chocolate palmiers

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Everyone will purr with pleasure when they see these cute little chocolate cat faces on sweet crunchy pastry.

The ingredient of Cat-face chocolate palmiers

  1. Vegetable oil, to grease
  2. 115g (1/2 cup) caster sugar
  3. 70g dark chocolate, finely grated
  4. 2 sheets (25 x 25cm) ready-rolled frozen puff pastry (Pampas brand), just thawed
  5. 30g dark chocolate, extra, melted

The instruction how to make Cat-face chocolate palmiers

  1. Preheat oven to 200u00b0C. Brush a baking tray with vegetable oil to lightly grease.
  2. Sprinkle half each of the sugar and chocolate evenly over a pastry sheet. Firmly roll both ends of pastry towards the centre of the pastry sheet to form a double log. Repeat with remaining sugar, chocolate and pastry sheet. Cut each roll crossways into 8 even slices. Place each slice, cut-side down, on the prepared baking tray. Indent the centre top of each slice to form a cat head and pinch either side to form two ears. Place in the fridge for 15 minutes to chill.
  3. Bake in preheated oven for 15 minutes or until pastry is puffed and golden brown. Transfer to a wire rack to cool.
  4. Place the extra melted chocolate in a plastic bag. Cut a small hole in 1 corner of the bag and pipe chocolate noses and whiskers on each palmier.

Nutritions of Cat-face chocolate palmiers

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calories: https://schema.org
calories: NutritionInformation

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