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2. Using a rolling pin, gently roll out the dough into a 9½ × 15-inch rectangle 1/8 inch thick, being careful not to press too hard around the edges. Continually coat both sides with sugar.

3. Place the dough so one of the long sides is closest to you. Using your fingers, roll the dough lengthwise into a long cylinder, as tightly as possible without stretching it, as you would a roll of wrapping paper, stopping when you reach the middle. Repeat the same rolling procedure with the other long side until you have 2 tight cylinders that meet in the middle. Wrap tightly in plastic wrap; place in the refrigerator to chill at least 1 hour.

4. Unwrap the dough; using a sharp knife, cut the dough crosswise into 3/8-inch-thick slices. Place the palmiers on an ungreased baking sheet, and firmly flatten with the palm of your hand. Cover with plastic wrap; place in the refrigerator 1 hour.

5. Preheat the oven to 425°F. Place the palmiers in the oven, and bake 5 minutes. Reduce the oven temperature to 400°F; continue baking until the pastry is golden brown and well caramelized, about 10 minutes. Remove from the oven; using a thin spatula, immediately transfer the palmiers to a wire rack to cool completely. Serve shiny side up.

classic napoleon

SERVES 6

Don’t be discouraged if your napoleon doesn’t cut neatly into serving pieces; even if it’s slightly flattened, each bite will still be delicious. To pipe the white chocolate, you’ll need a piping cone made from parchment paper.

All-purpose flour, for the work surface

1¾ pounds Puff Pastry dough (Basics) or Quick Puff Pastry (Basics)

1/3 cup heavy cream

2½ ounces dark semisweet chocolate, coarsely chopped (about 1/3 cup)

½ teaspoon corn syrup

¼ ounce white chocolate, chopped (about 1 tablespoon)

4 cups Pastry Cream (Basics)

1. Lightly flour a clean work surface. Using a rolling pin, gently roll out the dough into a 16 × 18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut the rectangle crosswise into thirds (6 × 16 inches). Transfer to a baking sheet; pierce the dough all over with a fork. Cover with plastic wrap; place in the refrigerator 1 hour.

2. Preheat the oven to 425°F. Transfer the uncovered pastry strips to the oven; bake until they are puffed and golden all over, about 14 minutes. Set a baking sheet directly on the pastry strips, and continue baking until the pastry is cooked through and well browned, about 6 minutes. Remove the top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each strip to 4¼ × 12 inches.

3. Make the glaze: In a small saucepan, bring the heavy cream just to a boil. Place the dark chocolate in a bowl, and pour hot cream over the chocolate; whisk until the chocolate is melted and the mixture is combined. Whisk in the corn syrup. Strain through a fine mesh sieve into a clean bowl.

4. Place the white chocolate in a medium heatproof bowl set over a pan of simmering water. Whisk until the chocolate is melted; let cool.

5. Using an offset spatula, spread the dark chocolate glaze over 19 side of the flattest puff pastry strip, making sure to coat the entire surface. Place the white chocolate in a piping cone; pipe thin lines ¾ inch apart across the width of the chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line ¾ inch apart. Alternate the direction each time.

6. Place 1 of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a ½-inch border all around. Top with the remaining unglazed pastry strip; press down gently, and repeat with the remaining pastry cream. Top with a glazed pastry strip. Transfer to the refrigerator, and chill 30 minutes,