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| Pastry should be rested/relaxed well before being used. allow the gluten to relax, |
| The action of mixing pastry develops the gluten and toughens the mixture. To overcome this we rest or relax the paste in the fridge before working with the paste to form the pastry products. . |
| This also aids the short texture and light eating quality required for good pastry bases |
| Wrap the paste before chilling, if the paste has been rested overnight you will need to allow it to come to room temperature to be able to use it effectively. |
Most pastry benefits from relaxing before being cooked.
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