CHOLOCATE PALMS

INGREDIENTS

 

1 iron of hojaldre

White Sugar (to the taste)

Yema of an egg

250 gr. Black chocolate to melt

1 glass of milk

25 gr. Of butter

PREPARATION

We pull the mass of hojaldre and throw sugar by on until covering it completely (the quantity of sugar that add depend  if it likes you more or less sweet, also can not to add it). We take a short side of the rectangle of mass, and roll it up more or less halfway, do the same with the contrary side until they joint  the two rolls that are forming (will remain you a heart lengthened). We proceed to cut palmeritas, with a very sharp knife short slices of 1 centimetre of thickness. Once cut all, crush them a bit with the roller and, if necessary, shape a bit with the hands so that they take the form perfectly. We place the palmeras in the source of oven and we preheat to 180º some 15 minutes.

While they are in the oven, beat the yolk of egg with a bit of sugar (this will serve to give him colour and shine to the palmeras). Happened the time of the oven, with the help of a, spread the palmeras with the yolk of the egg, and it preheats some 5 mins. While they do the palmeras in the oven proceed to do the coverage of chocolate.

We throw a glass of milk in a hunt, and when it begin to boil throw the chocolate in small parts, moving constantly so that it do not hit . We do the same with the butter. If it likes you the most black chocolate, throws less milk, and by the contrary, if it likes you softer, adds more milk to the mix.Then,you cover the palmeritas with chocolate.It´s ready.