Preparation info
  • Makes

    60 squares

    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • Flour for dusting
  • Half recipe Pâte Sucrée
  • 180 grams (6⅓ ounces)


Prepare your mise en place.

Line the pan with parchment paper.

Lightly flour a clean, flat work surface. Place the dough in the center of the floured surface and, using a rolling pin, roll it out to a rectangle about 3 millimeters (⅛ inch) thick and large enough to fit the half-sheet pan. Using a pastry brush, lightly brush off the excess flour.

Lift the dough gen