Rolling Out and Baking Dough

Once pastry dough has been mixed, it should be formed into a ball or slightly flattened disk with clean, cool, dry hands. It is then wrapped in plastic film and chilled. Chilling is one of the most important steps in pastry making. It allows the gluten to rest and assists in the creation of a flaky, tender pastry that does not shrink when baked. All pastry dough should be refrigerated for at least 15 minutes after being made. It is even more beneficial to refrigerate a dough for at least 24 hours before it is rolled out. In most cases, the dough should be chilled again after it has been rolled out and shaped. The only exception to the chilling process is when making pâte à choux.