The Art of French Pastry

rolling process (this is why
you should never 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 on
the silpat a few times to
make sure that it won’t
stick. Start rolling out the
dough gently and evenly.