Palmiers (Feuilletage Sucrée)


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Feuilletage inversé produces almost the same results as feuilletage normal but the difference is in how the two components of feuilletage are rolled and wrapped. The détrempe is rolled out and wrapped around a slab of butter. I personally have found that this method is more difficult to handle especially when you do not have a cool kitchen.

Palmiers is a French pastry in a palm shape or a butterfly shape.

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