PUFF PASTRY "DECORATIVE RING" FORMING & BAKING SYSTEM

a) Stainless Steel Perforated Tart Ring;  2 3/4" diameter x 3/4" width   (70 x 20mm)

b) Stainless Steel Inner Ring;  2" diameter x 1 3/4" tall   (50 x 45mm)

c) Stainless Steel Mounting Ring, holds all components together during baking for a uniform product.

1)  Cut a strip of chilled puff pastry dough that is 6" long, 3/4" wide and 3/16" thick.

* note: Depending how you slice the puff pastry dough, the lamination layers will either appear horizontally or vertically.

2)  Place the strip of dough inside the perforated tart ring, trim-off any excess dough and seal the seam with water.   Transfer to the freezer until frozen about 15 minutes.

3)  Insert the Inner Ring into the center of the tart ring.

4)  Top with the Mounting Ring to secure components.

5)  Bake as directed until dark golden brown.

Made in France