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Palmiers with Baked Nectarines, Peach Sorbet and Champagne Sabayon
Book Information
On Baking (2nd Edition)
Page: 694
Ingredients
Champagne Sabayon (page 504)
Chocolate
Palmiers (page 304)
Peach Sorbet (p. 600)
Warm Baked Nectarines (p. 623)
Tags
Restaurant and Plated Desserts