Palmiers

I used to make these traditional versatile French pastries many years ago as a petit-four when I was Chef pâtissière at Le Gavroche, London. These Palmiers, albeit a larger version of those I used to make, can be made with a multitude of fillings and served in a multitude of ways; as a savoury canapé, at a picnic or as a sweet petit-four after dinner.