Use a ruler to mark 3 inches and cut the 3 inch squares. Fold each pastry. Bring each corner to the center and press down. After the pastries have risen for 40 minutes, the indentation will need to be remade. Press down in the center to make about a 2 […]
There should be visible chunks of butter in the finished dough. After 8-12 hours of refrigeration, the dough will be slightly puffy and rough-looking. When the dough has been kneaded, it will be smoother. Start with a 6×6 inch block, then roll it to 18 inches. Make the first fold. […]
*Note: using powdered sugar makes the crust slightly easier to roll out.
This makes enough ganache to generously fill 24 cupcakes or a 4 layer 8″ layer cake.
This recipe is adapted from Ina Garten’s Beatty’s Chocolate Cake.