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Victorias
Preparation info
- Makes
36
pastries - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Butter Puff Pastry Dough |
Method
- Roll out the puff pastry 1/16-in/0.15-cm thick. Transfer to a parchment-lined sheet pan, cover, and allow to rest under refrigeration for 1 hour.
- Dock the pastry. Using a 4-in/10-cm cutter, cut 36 rounds. Fit them into individual brioche molds. Trim the excess dough from the tops of the molds.
- Brush the inside of the shells lightly with egg wash. Usin