Chocolate & Nuts Pinwheel Cookies using a Magefesa
Magchef Plus 4540, Magchef Black
(4.9)
Preparation time
50 min
Total time
96 min
Servings
0
Calories / Serving
82 Cals
Difficulty
Average
Nut palets are the delightful fusion of rich dark chocolate and crunchy nuts, wrapped in a buttery embrace that will make your taste buds sing! Originating from the charming bakeries of France, these treats have a knack for turning any ordinary day into a festive occasion. Legend has it that the first nut palets were created by a baker who accidentally dropped a handful of nuts into his chocolate batter—thankfully, he didn’t panic but instead embraced the delicious chaos! With their delightful crunch and melt-in-your-mouth texture, these palets are perfect for sharing—or not! After all, who can resist the temptation of sneaking a few extra bites when no one's watching?
Ingredients
- 250 g Flour t55
- 125 g Butter
- 1 Egg
- 80 g Granulated sugar
- 1 Teaspoon(s) Baking powder
- 1 Pinch(es) Salt
- 150 g Dark chocolate
- 50 g Nut
- 50 g Raisin
Steps
Cookie Dough
- Add 250 g of flour t55 in the food processor bowl.
- Cut in pieces, and add 125 g of butter in the food processor bowl.
- Add 1 egg, 80 g of granulated sugar, 1 teaspoon(s) of baking powder, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl on a workplan.
- Wash the food processor bowl.
- Form the dough into a ball.
- Wrap in cling film.
- Setaside the dough in a fridge during 30min.
Chocolate-Nut Filling
- Cut in pieces, and add 150 g of dark chocolate in the food processor bowl.
- Add 50 g of nut in the food processor bowl.
- Mix chop: 10sec / 0°C / Speed 7.
- Add 50 g of raisin in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in a bowl.
Assembly and Baking
- Preheat the oven at 180°C.
- Divide the chilled dough in half.
- On a lightly floured surface, roll out one half of the dough into a rectangle.
- Spread half of the chocolate-nut filling evenly over the rolled-out dough.
- Roll the dough tightly into a log.
- Repeat with the remaining dough and filling.
- Cut each log into 1 cm thick slices.
- Place the content of the preparation content on a baking tray.
- Line the baking sheet with parchment paper.
- Cook in the oven at 180°C during 12min.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the palets cool on the baking sheet for a few minutes.
- Transfer the content of the baking tray in a strainer let cool.
- Transfer them to a wire rack to cool completely.
