Wayne Gisslen

Praline Millefeuille

Preparation info
  • Yield:

    one

    pastry, about 6 × 10 in .
    • Difficulty

      Medium

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Classic Puff Pa

Method

Procedure

  1. Roll out the puff pastry to a rectangle about 13 × 20 in. (33 × 52 cm). Place on a sheet pan lined with parchment paper. Dock the dough and refrigerate for 20 mi