into steam and force the
layers to separate. But
because of all the sugar
the temperature for
palmiers will be a little
lower than in the basic
puff pastry recipe—
375°F/190°C as opposed
to 400°F/200°C. If the
temperature is too high
the sugar will burn before
the puff pastry is cooked
through.
chris devlin
(Chris Devlin)
#1