Get your tastebuds ready! Chef, author and TV presenter Darren Robertson and Three Blue Ducks have released a limited edition Macadamia Miso and Chocolate Palmiers in partnership with Australian Macadamias to celebrate Macadamia Nut Day on Sunday, September 4.
Sweet with an umami miso twist, these palmiers celebrate the long history of macadamias which first evolved in the rainforests on the east coast of Australia over 60 million years ago. See the recipe and a printable recipe card below and enjoy. They are a perfect light treat to enjoy with a cup of coffee or tea. There are a few steps in the recipe but using premade puff pastry sheets makes it quite simple. Buy the best quality butter puff pastry sheets that you can find in the frozen pastry section at your supermarket. You will taste the difference. The same goes for the chocolate – buy the best you can find. These Macadamia Miso and Chocolate Palmiers will keep for a few days if stored in an airtight container and hidden from everyone, including yourself.
Macadamia Miso and Chocolate Palmiers by Three Blue Ducks
Macadamia Miso and Chocolate Palmiers
By Three Blue Ducks
Preparation time 20 minutes | Resting time 30 minutes | Cooking time 30 minutes
Serves 16
This is a nutty, chocolatey and slightly savoury flaky treat, which pairs perfectly with a coffee or cup of tea. The versatility and richness of native macadamia nuts provide both texture and flavour as the macadamias are baked throughout the palmier to showcase their buttery creaminess, and little chunks are added for extra crunch.
Macadamia Miso and Chocolate Palmiers
This is a nutty, chocolatey and slightly savoury flaky treat, which pairs perfectly with a coffee or cup of tea. The versatility and richness of native macadamia nuts provide both texture and flavour as the macadamias are baked throughout the palmier to showcase their buttery creaminess, and little chunks are added for extra crunch.
Ingredients
- Macadamia miso frangipane
- 100g butter
- 100g caster sugar
- 6 egg yolks
- 80g macadamia meal (macadamias blitzed to a powder)
- 20g miso
- Chocolate filling
- 200g dark chocolate
- 100g macadamias, chopped
- Palmier
- 1kg puff pastry sheets
- 1 egg, whisked
- Toppings
- Icing sugar
- 100g macadamias, finely chopped
Instructions
- Cream the butter and sugar for the frangipane, then slowly add the egg yolks. Fold in the macadamia meal and miso and refrigerate for 30 minutes.
- For the chocolate filling, blitz the dark chocolate and macadamias until a large crumb forms and set aside.
- To assemble the palmier, roll out the pastry sheets to form 4-5mm thick rectangles. Using a pallet knife, spread with the frangipane, then cover with the chocolate and macadamia crumbs.
- Roll the pastry sheets from both ends towards the centre to form a classic palmier shape, then egg wash the centre to stick. Repeat with the other pastry sheets. Wrap in baking paper and chill for 30 minutes to firm up. Slice into 100g pieces. Roll the pieces out between two pieces of baking paper to flatten slightly.
- For the toppings, brush each piece with the egg wash, dust with icing sugar and sprinkle with the macadamias. Bake at 180°C for 30 minutes or until golden.
Notes
Tip
Other topping options include dusting with icing sugar and caramelising using a blowtorch or simply seasoning with sea salt flakes.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 787Total Fat: 57gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 118mgSodium: 338mgCarbohydrates: 61gFiber: 4gSugar: 27gProtein: 10g
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