Ryzon baking book

Remove saucepan from the fire, and add eggs, one at a time, beating each one in very thoroughly. Keep the paste at a medium thickness, not too soft, not too stiff, and only using the fourth egg if necessary. If the paste is too stiff, it will not rise properly; and if too soft, it will spread and lose its shape. Cool before using. This pastry is suitable for cream puffs, eclairs profiteroles, beignets, and various fancy cakes. For eclairs, the mixture must be put into a forcing bag with a tube and squeezed out of this in straight pieces about one-half inch in diameter, and three and one-half to four inches in length ; for profiteroles and cream puffs, in little mounds varying from the size of a pea to that of a small mushroom; and for beignet souffles, in short lengths about one inch. In making eclairs, hold the bag obliquely to the baking tin. Let the end of the piece of paste rest on this, and continue forcing until it is long enough, drawing the bag at the same time slightly backwards. Then cut off the paste close to the tube, and go on to the next, laying down the pieces of paste about two inches apart, so as to allow room for rising. For cream puffs and profiteroles, the bag must be held perpendicularly, the tube to begin with almost touching the baking tin, and then only so far raised to allow the mixture to be deposited in little heaps of the size required. As each heap is finished, disengage the bag, not by raising it, but by giving it a jerk and a twist. The little profiteroles for soup require a very small bag and tube as the heaps of paste for these should not be much larger than a pea. Eclairs and puffs should be baked in a moderate oven until well risen, crisp, and of a pale fawn color. They should be brushed over with a little beaten egg and milk, before baking, to give them a glaze. They rise a great deal and get quite hollow. ficlairs and ordinary sized puffs will take from thirty to forty minutes. Just before they are required, a hole large enough to admit the tube in a forcing bag may be made in each with a sharp knife, and they may be filled with custard, whipped cream or preserves. Sufficient for 12 puffs. RYZON PUFF PASTE 2 cupfuls (l pound) butter. 4 level cupfuls (i pound) flour. yi level teaspoonful salt. Cold water. I egg yolk. I tablespoonful lemon juice. 3 level teaspoonfuls Ryzon. This is the most elaborate and expensive of the flaky pastes, and both time and some dexterity are required in its manufacture. Weigh butter, and let it lie in ice cold water for some time before using it. Chill flour and sift it onto a baking board or into a basin, scoop a hollow in the center, put in salt, dissolved in one tablespoonful of cold water, yolk of egg well beaten, lemon juice and just as much ice-cold water as is required to produce, without much kneading, a smooth, workable, but rather firm dough, of which no trace should adhere to baking board. Work butter in the cold water until quite malleable, yet not unduly soft, squeeze from it all moisture in a clean cloth, and pat it between the hands into a flat square cake. The butter should be as nearly as possible of the same consistency as the paste, as if it is softer it will get rolled into it, and if harder it will break through it. Roll out paste to a little more than double the size of the slab of fat, and about onefourth of an inch thick, lay the latter one-half, fold the other over, and place in refrigerator for thirty minutes.