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Palmiers
- Makes
12
- Difficulty
Easy
By Roger Pizey
Published 2013
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.
Ingredients
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