Pastry Resting and Chilling

Voice-over: Pastry has shrunk, so that means it needed a bit more resting. If it isn't rested and chilled, that's what happens. It all slips in. Once the butter's been combined, the rough puff dough must be rolled out, folded, turned and rested three times and must be kept cool so that the butter doesn't melt before baking. Proper resting prevents shrinkage and maintains the pastry's structure during baking.