The Art of French Pastry

inch fold in the dough and
then roll up tightly, folding
the dough over itself until
the entire dough looks
like a giant snake. Place
the snake on its seam and,
using a chef’s knife, cut
twelve 1⅓-inch slices.
Take a slice and fold the
tail end under it, and then
place it, flat side up, tail
underneath, in the cake
pan. Repeat until you have