Palmiers Series

Imperial Patisserie’s Palmiers have won the highest “Grand Gold Award” at the Monde Selection.
Michelin 2-star Master Chef Lai Wing Koon, who served as the head chef at star-rated hotels around the world, made use of his expertise in integrating Western-style quality ingredients into Chinese-style cakes and pastries to create a brand-new palmier collection in various extremely delicate and exquisite flavors. The recipe and the size of palmiers have been meticulously customized to make the palmiers crispier.

Four-stage baking process:

110°C low-temperature baking evaporates excess moisture from the pastry, melts the butter, and releases a rich buttery aroma.
Increased to 150°C to ensure each layer of pastry expands evenly and is thoroughly baked.
Raised to 180°C to quickly crisp up the pastry.
Finished at 220°C high temperature to caramelize the surface.

Thank you for all your support. Online shop only includes part of our pastry collections. Please visit Imperial Patisserie retail shops for more pastry products tasting and purchasing.

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