Page 52 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

First, the techniques used in both processes require a decent
amount of dough to work correctly.

Second, the dough freezes beautifully; you need only thaw it in
the refrigerator for an hour or so before getting to work.

Third, the procedure, especially for traditional puff, is slightly
labor-intensive and time-consuming (but totally worth it). If you’re
taking the time, make enough to have on hand in the freezer for
emergency hors d’oeuvres or a last-minute dessert.