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Roll out pastry onto a lightly floured surface. Cut into 1/2-in. wide strips; make a lattice crust. Beat egg white and water; brush over top. Sprinkle with coarse sugar. Using a floured 2-in. round cookie cutter, cut out eight circles. Place 2-in. apart on ungreased baking sheets.
Mount chocolate roll on girolle according to manufacturer's directions. Alternating between room…
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Begin by folding a 3-1/2-in. x 4-in. piece of card stock in half to form a 3-1/3-in. x 2-in.…
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