Chocolate and Hazelnut Palmiers with vanilla crème fraiche
Prep time: 15mins
Cooking time: 15mins
8 tbsp chocolate hazelnut spread
50g chopped toasted hazelnuts
50g dark chocolate, melted
25g caster sugar
375g ready made puff pastry
1 vanilla pod
6 tbsp crème fraiche
1 tsp caster sugar
Preheat the oven to 180°C/350°F/gas mark 4
Lightly grease a baking tray.
Roll out the puff pastry to a rectangle about 40cm by 20cm. Spread the chocolate hazelnut spread over the pastry with a palette knife then scatter over the hazelnuts.
Roll up one long side of the pastry to the centre and roll up the other side to the centre. Where the edges meet, dampen them with a little water so they stick together.
With a sharp knife cut into 2cm slices and flatten them slightly. Sprinkle with the caster sugar and bake for 10-15 minutes, until golden.
Allow to cool before dipping one end in the melted dark chocolate
Deseed the vanilla pod and mix the seeds into the crème fraiche with the sugar.
To serve, arrange the palmiers on a plate with a spoon of the crème fraiche.