Chocolate pancakes
Chocolate Palets
I have made chocolate palets several times, especially when I need something sweet that keeps well for a few days. Every time I bake them, they seem to disappear quite quickly from the box. The dough is not complicated at all, and the combination of tender cookies, chocolate cream, and glaze feels just right after chilling. When portioning, you need to leave a little space between them on the tray, as they tend to stick together while baking.
Quick Info
Total time: about 2 hours (includes cooling the cream)
Preparation time: 30-40 minutes
Baking time: 10 minutes/batch (about 6 trays with the quantities below)
Servings: approximately 30-35 palets (depending on how big you make them)
Difficulty: medium
Recipe type: cookies for holidays, but also good for breakfast or with coffee
Ingredients
For the dough:
- 300 g flour
- 4 eggs
- 200 g powdered sugar
- 200 g butter (at room temperature)
- zest of one lemon
- vanilla essence (to taste)
For the cream:
- 150 ml liquid cream
- 100 g chocolate
Decoration:
- melted chocolate (for glazing at the end)
Preparation method
1. In a large bowl, mix the soft butter with the powdered sugar until you get a smooth cream. Use a mixer to speed up the process.
2. Add the eggs one by one, mixing after each addition. Add the lemon zest and vanilla essence.
3. Gradually incorporate the flour. Mix until the composition becomes frothy, but do not overbeat.
4. Prepare the tray with baking paper. Using a piping bag (or a bag with a corner cut off, which works just as well), form small mounds of dough. Leave enough space between them; otherwise, they will stick together as they rise in the oven.
5. Place the tray in the preheated oven at 180°C for 10 minutes, or until the edges start to turn golden. This quantity yields about 6 trays, depending on how big and thick you make the palets.
6. Remove the cookies and let them cool completely.
7. For the cream, place the cream and broken chocolate pieces in a double boiler. Whisk until the chocolate melts and the mixture is homogeneous.
8. Refrigerate the cream for a few hours until it thickens well (if you have time, leave it overnight). Then mix it briefly to aerate.
9. Stick two cookies together with the chocolate cream in between. Use a small knife or spatula, and don’t add too much cream to avoid overflow.
10. For decoration, melt a bit of chocolate in a double boiler. Glaze the palets halfway or as you like, then leave them on a rack until the glaze hardens.
Why I make the recipe often
The palets stay soft for a few days and do not dry out quickly. They are easy to pack, and I sometimes take them with me or give them to friends. I like that no complicated ingredients are needed, and they can be made for holidays or when I have guests.
Tips and variations
Tips
- Don’t overcrowd the tray; otherwise, they will stick and deform when they rise.
- It’s important that the butter is soft, not melted.
- For the cream, whisk well in the double boiler to avoid chocolate chunks.
- The chocolate glaze should only be applied when the palets are completely cool; otherwise, it will run.
Substitutions
- You can use lemon or orange essence instead of vanilla if you want a different flavor.
- Liquid cream can be replaced with whipping cream, but not sour cream.
Variations
- You can add a bit of cocoa to the dough if you want darker cookies.
- You can add a teaspoon of instant coffee or a bit of rum to the cream for a more intense flavor.
Serving ideas
- They go well with coffee or tea, but also as a dessert on a platter with various cookies.
- You can make them smaller for festive platters.
Frequently asked questions
1. Why do the palets sometimes stick in the tray?
Most often because they are placed too close to each other or because the baking paper is of poor quality.
2. Can I use lard instead of butter?
For a tender texture, butter is recommended. Lard changes the taste and does not fit this recipe.
3. Can they be made with jam between them instead of cream?
Technically yes, but they will no longer be classic palets. With jam, the texture and final flavor will be different.
4. How do I know when they are ready in the oven?
When the edges become slightly golden, they are ready. Don’t leave them too long, or they will harden.
5. Can the recipe be doubled?
Yes, but it will take longer to bake, and you will need more space for cooling.
Nutritional values
Estimate for one palet (out of 30 pieces): approximately 150 kcal. Protein 2-3g, fat 8-9g, carbohydrates 17g. The data is indicative and may vary depending on the type of chocolate and how much glaze you use. Most of the calories come from butter and chocolate.
Storage and reheating
The palets keep well in a sealed box at room temperature for 4-5 days. I do not recommend reheating. They can also be kept in the fridge, but it’s good to let them sit at room temperature before serving; otherwise, the cream is too hard. If they are glazed, make sure they are completely dry before stacking them.
Ingredients: 300 g flour 4 eggs 200 g powdered sugar 200 g butter grated zest of one lemon vanilla essence Cream: 150 ml liquid cream 100 g chocolate Decoration: melted chocolate
