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Fleurons
Preparation info
- Yield:
28
pieces - Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Fleurons are small crescent-shaped puff pastry garnishes. They are used in classic French cooking, usually as a garnish with seafood and as an accompaniment to soup.
Ingredients
1 pound 455 g - Egg wash
- Vegetable oil
Method
- Roll out the puff pastry to a 12-inch (27.5-cm) square about ⅛ inch (3 mm) thick (see Note). Prick the dough lightly.
- Place the dough on a sheet of cardboard or an inverted sheet pan. Brush with egg wash.
- Using the back of a chef’s knife, mark a diamond pattern in the egg wash.
- Refrigerate or free