The Art of French Pastry

rest, cut the dough into
60-gram (about 2-ounce)
pieces; the next step is to
shape them. You should
not use flour during the
shaping process. Take a
piece of dough and fold it
over itself to create a ball.
Cup the dough and start
pressing on it while
making clockwise circles.
At first you need to press
hard so that the dough