A French term for pastry ready and waiting to be used. The pastry can be any pastry: pie pastry, pâte brisée, or puff pastry.
In the French sense, "ready and waiting" also implies that the pastry has had an hour or so resting period in the fridge. Or, as the New Larousse Gastronomique advises, 12 hours in the fridge. Then, you can take the dough and proceed to roll it out.
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