The Art of French Pastry

recipe. If you make a full
batch, which I
recommend (it’s always a
good idea to have some
puff in your freezer), once
you have completed the 6
turns, cut the dough in
half, cutting parallel to the
open ends. Line 2 sheet
pans with parchment
paper. Roll out each piece
of dough into a thin
rectangle that fits the