This dessert’s distinguishing trait is the airiness of the puff pastry. It should have numerous light, separated, flaky layers. In order to achieve this, do not prick the dough before baking and place the rack on corks to allow the puff pastry to rise and expand fully. The pastry will then be so delicate, it will melt in your mouth.
Step 1: Preparing the puff pastry dough
Use a dough sheeter to roll a quarter of a roll of dough into a 3/4 inch (2 cm) sheet. Let sit in the refrigerator for 30 minutes.
Place the rolled out dough on a baking sheet, cover with parchment paper and place a baking rack on top, making sure to place cork pieces between the baking sheet and the wire rack to avoid marking or weighing down the pastry dough. Bake at 356°F (180°C) in a convection oven until golden. Let cool on a rack.
Once the puff pastry cools, cut it into 2 × 5 inch (5 × 13 cm) rectangles without crushing the sheets of pastry.
Sprinkle with confectioners’ sugar and caramelize in the oven at 410°F (210°C). Set aside in a dry place.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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