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| Short type paste can be produced in their shape and rested or when the paste is formed together it should be wrapped to prevent a skin forming and rested/relaxed in the fridge. Pastry is best made the day before it is required for use. |
| Short paste if tough or tight when made will not become less so by relaxing. |
| If pastry is made correctly short paste items will relax within the hour, puff paste items benefit from resting for approx. 1 hour prior to baking. All pastry items should be rested in a cool environment, preferable in the fridge. |
| Convenience puff pastry is more widely used because of the relaxing / resting time required before the paste can be used or baked, the making of fresh puff pastry is more limited today but should be mastered, you never know when you might need to prepare this useful paste fresh! |
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