Fleurons

Preparation info

  • Yield:

    28

    pieces
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

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

Method

  1. 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.
  2. Place the dough on a sheet of cardboard or an inverted sheet pan. Brush with egg wash.
  3. Using the back of a chef’s knife, mark a diamond pattern in the egg wash.
  4. Refrigerate or free