Perk up your palmiers with the perfect chocolate dipping sauce enhanced with a kick of instant coffee.
1 cup heavy cream
1 tablespoon instant coffee
1/4 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1 tablespoon cinnamon + 1 tablespoon sugar
3/4 cup sugar, plus more for sprinkling
1 pound puff pastry, defrosted
Let's get Cooking...
In a small bowl, combine cinnamon and 1 tablespoon sugar.
Sprinkle 3/4 cup sugar over your work surface, then place the puff pastry on top and use a fine mesh sieve to sprinkle cinnamon sugar over the top. Roll to a long rectangle about 1/8- to 1/4-inch thick, using sugar to prevent sticking. Work quickly, as the sugar will begin to break down the pastry.
Very carefully, roll each long side of the pastry into the center. Wrap in plastic wrap, and place in the freezer until firm.
Just before pastry comes out of the freezer, prepare a baking sheet by spraying with water.
Remove pastry from freezer, and use a sharp knife to cut into 1/4-inch slices. Lay slices 2 inches apart on the baking sheet, and sprinkle with more sugar. Gently flatten them with the rolling pin, then freeze for another hour.
Preheat oven to 450 degrees. Bake palmiers until golden on the bottom, about 4 to 6 minutes. Flip with a spatula, and press gently to make sure they don't unroll. Bake another 2 to 4 minutes, until golden.
Place palmiers on a rack and let cool. Serve with the coffee chocolate sauce.
Heat cream slowly over a double boiler. Add coffee and vanilla and whisk gently to dissolve. Carefully add chocolate chips, and stir to combine. Remove from heat, and serve with palmiers.