Honey palmiers with whipped honey cream

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

For the honey palmiers, preheat the oven to 200C/400F/Gas 6.
Lay the pastry on a clean worksurface, brush the edges with beaten egg and drizzle half the honey over the pastry. Fold both side edges of the pastry inwards until they meet in the middle. Drizzle with the rest of the honey.
Cut the pastry 'sausage' into 2.5cm/1in pieces and lay each one flat on a baking sheet. Bake for 8-10 minutes, or until puffed up and golden. Slide onto a serving plate and dust liberally with icing sugar.
For the whipped honey cream, whip the double cream until it forms soft peaks when the whisk is removed. Fold in the icing sugar and honey.
To serve, spoon the honey cream into a serving bowl beside the palmiers.

1 tbsp wildflower honey

4 tbsp honey

2 tbsp icing sugar

icing sugar, to dust

150ml/Â¼ pint double cream

1 free-range egg, beaten

200g/7oz ready-rolled puff pastry

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!