It’s even better if you leave it in the fridge for at least 12 hours.

If you don’t use it all at once, you can also freeze it.

Don’t roll it too thin, it won’t rise since there’s no yeast.

Prepare your desserts shortly in advance, they’ll be even better with a little rest.

If the pastry breaks, it’s because you haven’t worked it enough, just work it a bit more and you’ll see it will be perfect.

When you take it out of the fridge, work it a little before rolling it out, it will be easier.