Wayne Gisslen

Allumettes

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Roll out puff pastry dough to a rectangle ⅛ in. (3 mm) thick. Place on a sheet pan.
  2. Spread a thin layer of royal icing thinly over the puff pastry. Fre