The Art of French Pastry

dough will be covered
with piped choux pastry,
which will slow down its
baking time, so it is very
important to roll the
dough out thin enough—
⅛ inch—so that it has a
chance to bake
thoroughly. Once it is
baked it will be covered
with crème légère, a mix
of pastry cream and
whipped cream, and if the