The Art of French Pastry

different ways, then I’d
bake my creations in the
brick oven that was still
hot from my father’s
baking. If the dough got
too warm while I was
handling it, I’d chill it in
the refrigerator, then once
it was cold again I’d go
back to it. This was how I
learned to handle puff
pastry.
Most doughs do not have