Follow these simple instructions for all the recipes in this chapter. Some recipes might call for the dough to be rolled in sugar instead of flour, but the technique remains the same.
Flour the work surface and place the chilled puff pastry on it. Flour the dough. Press the dough in parallel and successive firm strokes with a rolling pin in both directions, until it is somewhat more pliable. Repeat dusting the surface and the dough with pinches of flour