A guide to modern cookery

(2) Spread the prepared paste on a flour-dusted board, in the shape of an even galette. Spread thereon one lb. of softened butter, without completely covering the paste; draw the edges of the paste towards the centre, in such wise as to enclose the butter completely, and to form a square thickness of paste. (3) Leave to rest for a further ten minutes, and then begin the working of the paste; rolling it out to the length of one and one-half feet, and keeping it one in. thick. Fold this layer over thrice, and press upon it with the roller so as to join the superposed layers. The whole of this operation constitutes one turn. Begin another turn immediately, turning the paste the reverse way, and folding it as before. Set it to rest in the cool for eight or ten minutes, and then effect two more turns. Ten minutes after the two last turns (there should be six in all), the puff-paste is ready to be cut up and used. Remarks relative to puff-paste: Good puff-paste should be buttered to the extent of one lb. per one and one-half Ibs., i.e., one Ib. of butter for every one lb. of flour mixed with one-half pint of water. The consistence of the paste and the butter should be exactly the same, if they are to be evenly mixed; the butter ought therefore to be softened—more particularly in winter. In preparing puff-paste, remember to put it in a cool place while it is resting; but never directly upon ice; for, though the ice would not affect the paste, it might seriously affect the butter. It would harden it to the extent of preventing its perfect mixture with the mass, and lumps would form. Puff-paste should be rolled out very regularly, with the view of thoroughly distributing the butter throughout the preparation, and thus ensuring its uniform rising. Puff-paste should not be worked too speedily; for, if it be so worked, it will be found to acquire an elasticity which not only makes it difficult to cut up, but also tends to make it shrink in the baking. 2367—PUFF-PASTE TRIMMINGS OR HALF PUFF-PASTB These are very useful in pastry work, for tartlets, barquettes, croiittons, &c. When the puff-paste is cut up, the trimmings should therefore be rolled into a ball, and put aside in the cool. Nevertheless they must be used within the space of two days in summer and four days in winter. 2368—ORDINARY BRIOCHE PASTE (1) Sift one Ib. of flour on to the board; take a quarter of it, make a hollow in it, and put therein one-quarter oz. of very fresh, dry yeast. Mix the yeast and the flour with a little tepid water, so as to obtain a soft paste which is the leaven. Roll this paste into a ball; make two slits in its top, at right angles to one another, and place it in a small basin. Cover the latter, and put it in a somewhat warm place, that the leaven may be sure to ferment. (2) Make a hollow in the remaining flour, and put into it onequarter oz. of salt, and one and one-half oz. of sugar, together with two tablespoonfuls of milk to melt it, one-third of the whole amount of the butter to be used, namely, four oz., and four eggs. Begin by thoroughly mixing the butter, eggs and seasoning, and then combine the flour therewith, by degrees. When the paste forms a compact mass, knead and pull it about with the hands, that it may be light. When, at the end of a few minutes, it has acquired a certain resilience, make a hole in the middle of it and add one egg. Mix the latter with the paste; work it afresh, and after an interval of two minutes add one more egg in the same way. The total number of eggs for the quantities of other ingredients given above should be six. (3) Add the remaining butter (eight oz.) to the paste; the former being manied and even softened, just sufficiently to make it of the same consistence as the paste.