The Art of French Pastry

chill the butter in the
freezer). Dust your silpat
or rolling area generously
with flour, place the
dough on it, and dust the
surface of the dough as
well. Slide the dough back
and forth a few times so
that it is nicely floured.
Start rolling out the dough
gently and evenly. It is
important not to apply too
much pressure to any