Prepare your mise en place.
Line the baking sheets with parchment paper.
Lightly flour a clean, flat work surface. Place the pâte brisée dough in the center of the floured surface and, using a rolling pin, roll the dough out to a 3-millimeter (⅛-inch) thick circle to serve as the base for the croquembouche. Using a pastry brush, lightly brush the excess flou