The Art of French Pastry

The dough is now ready
to be used, but before
that it needs to rest for
1 hour, or for as long as
48 hours, in the
refrigerator. It can also be
frozen at this point in its
raw stage. To freeze, cut
into 3 or 4 equal pieces
and roll out to a ¼- to ½-
inch thickness. Place the
pieces on a sheet of
parchment paper and