If you are a fan of pastries and a lover of Macadamia nuts, this is your lucky day because we have a treat for you. Gourmet chef Darren Robertson and three blue ducks in partnership with australian macadamia are launching an exclusive limited edition macadamia and chocolate palm miso, and we’ve got the recipe so you can make it yourself at home.
About macadamia nuts, here is a little pub anecdote for you. Macadamia nuts first evolved in the rainforests of Australia’s east coast during 60 million years agomaking them an integral part of Australia’s history.
Anyway, back to the good stuff. These macadamia palms are the perfect little treat to have with a coffee or cup of tea, or even just as an afternoon snack.
If you want to buy the macadamia miso and chocolate palms, they will be available at the Sample Food Festival in Bangalow on September 3 and at The Farm Byron Bay, Three Blue Ducks Rosebery and Melbourne on the weekend of September 3-4. Which coincides with World Macadamia Nut Day on the 4th.
But if you want to concoct these sweets, here is the recipe for macadamia miso and chocolate palms.
Recipe miso macadamia and chocolate palms
For 16 people
What you will need:
Macadamia miso frangipani:
- 100g butter
- 100 g caster sugar
- 6 egg yolks
- 80 g macadamia flour (powdered macadamias)
- 20g miso
- 200g dark chocolate
- 100g chopped macadamia nuts
- 1 kg puff pastry sheets
- 1 egg, beaten
- Icing sugar
- 100g finely chopped macadamia nuts
- For the frangipane, cream the butter and sugar, then add the egg yolks little by little. Stir in macadamia flour and miso and refrigerate for 30 minutes
- For the chocolate filling, stir together dark chocolate and macadamia nuts until a coarse crumb forms and set aside
- To assemble the palm tree, roll out the sheets of brick to form rectangles 4-5 mm thick. Using a palette knife, spread the frangipane then cover with chocolate and macadamia breadcrumbs
- Roll the sheets of puff pastry from both ends towards the center to form a classic palm tree shape, then wash the center with egg to stick. Repeat with the other pastry sheets. Wrap in parchment paper and refrigerate for 30 minutes to firm up. Then cut into 100 g pieces. Roll the pieces between two sheets of baking paper to flatten them slightly
- For toppings, brush each piece with egg wash, dust with icing sugar and sprinkle with macadamia nuts
- Bake at 180°C for 30 minutes, or until golden brown
Tip: Other topping options include dusting with icing sugar and caramelizing with a blowtorch or simply seasoning with sea salt flakes.
So! A delicious recipe for macadamia and chocolate palm miso that you can whip up in your own kitchen.
If you have macadamias left over, try Brendan Pang’s Macadamia Crusted Fried Chicken recipe.
This article has been updated since its publication.