- 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
- 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.