Ready for something a little sweet, a little salty, and utterly irresistible? Chef, author, and TV presenter Darren Robertson, together with the crew from Three Blue Ducks, has created a limited-edition treat worth clearing your calendar for — Macadamia Miso and Chocolate Palmiers.
These delicate pastries marry buttery puff pastry with rich chocolate and a hint of savoury miso, a nod to the incredible macadamia nut that has thrived in Australia’s east coast rainforests for more than 60 million years. They’re the kind of treat that turns an ordinary coffee or tea break into something special.
Don’t be put off by the steps — with good-quality ready-made puff pastry, the process is surprisingly straightforward. Just choose the best butter pastry and chocolate you can find, because those ingredients really shine through. Stored in an airtight container (if you can resist eating them all at once), these palmiers will last for a few days — though hiding them from family and yourself might be the bigger challenge!
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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