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Arlettes
- Difficulty
Medium
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
Arlettes are almost paper-thin disks of puff pastry.
Ingredients
7 oz. 200 g ½ cup 3 ½
Method
Cut the puff pastry into an 8 × 12 in. (20 × 30 cm) rectangle. It should be about ⅕ in. (5–6 mm) thick.
Sprinkle it with the sugar. Using a rolling pin, roll it out again to a thickness of ⅛ in. (3 mm). Roll the pastry up as you would for a jelly (Swiss) roll (1) and place in the freezer for about 10 minutes to harden it slightly.
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