Palmiers – Food & Home Magazine
Light as air, Palmiers, French pastries, are best eaten on the day they’re made. Sometimes called elephant ears or pigs’ ears. Click here for the recipe.
Ingredients
- <h3>SYRUP</h3>
- 100g sugar
- 250ml water
- <h3>PALMIERS</h3>
- 400g ready-made puff pastry
- 200g muscovado sugar, plus extra for sprinkling
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