*Fraiser: French technique for mixing pastry ingredients evenly without over working the dough. The fleshy part (heel) of the palm of the hand is used to smear the dough across the work surface to blend the ingredients into a smooth dough, without overworking and developing the gluten in the dough. ** Sweet pastry dough freezes well. *** To soften the gelatin leaves; cover with cold water and leave to soak a few minutes until limp and soft, gently squeeze out excess water with your hands, add to hot liquid to dissolve (or melt in a bain-marie over low heat) depending on recipe instructions.