Lightness of Puff Paste. Puff pastry
should be very light and puffy. The factors
determining lightness are the amount of fat,
the amount of water for steam formation,
and the way in which the fat is combined
with the other ingredients.
Method of Mixing. When the proportion
of fat in pastry is increased above one-third
cup to each cup of flour it is difficult to add
the desirable amount of water if all the fat is
cut into the flour; therefore, as higher pro¬
portions of fat are used, only a part of it
(one-fourth to one-half) is cut into the flour.
Then the water is added to this as before and
the dough is rolled into a rectangle. The re¬
maining portion of cold fat is then shaved
thin and some of it is placed over the rec¬
tangular piece of dough. The top and bot¬
tom edges of the dough then are turned
toward each other until they meet in the
center. Then the two ends are turned toward
each other until they meet. The dough
then is folded once more in the center,
making eight layers. It is rolled out again
into a rectangle, dotted with fat, folded as
before, and rolled. This is repeated until the
fat is all used.
There are other ways of mixing rich pas¬
try, but this is one of the easiest. The work
of making such pastry should be done in a
cool place and all the ingredients kept thor¬
oughly chilled. If the fat tends to become
soft, the pastry should be chilled between
foldings. It is best to take precautions to
insure the layers of fat and dough being kept
parallel. When the pastry is used, roll so
that the layers of fat are parallel with the
canvas or board. In gathering up the scraps,
put together in parallel layers.
Uses of Puff Paste. Puff pastry may be
used in any of the ways that plain pastry is
used, except as the under crust of full-sized
pies. It is too tender to support the weight
of the pie filling. It may be used for the top
crust of all kinds of two-crust pies, for tarts,
turnovers, pastry cases, patty shells, fruit
dumplings, cheese straws, and as the basis
for many French pastries. Its greatest use is
for making patty shells and French pastries.
For the latter, consult a reliable cookbook
for cream horns, Napoleons, and various
types of tarts and tartlets.
Patty Shells. Cases or shells for serving
various creamed chicken or meat dishes and
for dessert fruits are made from puff paste,
as well as from plain pastry. To prepare these,
roll chilled puff paste to one-fourth inch
thick. Cut out rounds of any desired size
for individual servings, usually about three
inches in diameter. If desired, a fluted cutter
may be used. Cut a hole about two inches in
diameter from the center of half of the
rounds. Using a spatula, place the solid
rounds on a baking sheet covered with brown
paper. With a pastry brush, dampen the
edges of the rounds with cold water. Top
each solid round with one of the rings of
paste. Press down very lightly with the
spatula. If desired, the tops may be brushed
gently with egg yolk, diluted with a table¬
spoon of cold wate✪ Patty Shellsr. Chill in the refrigerator
20 to 30 minutes. Then bake at 425° F. for
about 25 minutes. After the first two or
three minutes of baking, the patty shells
should be covered with a sheet of heavy
paper.
Small solid rounds, about an inch and a
half in diameter, may be cut and baked for
tops, if desired.
MERINGUES AND THEIR USES
Page 305 · 1 recipe record on this page
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Lightness of Puff Paste. Puff pastry should be very light and puffy. The factors determining lightness are the amount of fat, the amount of water for steam formation, and the way in which the fat is combined with the other ingredients.
Method of Mixing. When the proportion of fat in pastry is increased above one-third cup to each cup of flour it is difficult to add the desirable amount of water if all the fat is cut into the flour; therefore, as higher pro¬ portions of fat are used, only a part of it (one-fourth to one-half) is cut into the flour. Then the water is added to this as before and the dough is rolled into a rectangle. The re¬ maining portion of cold fat is then shaved thin and some of it is placed over the rec¬ tangular piece of dough. The top and bot¬ tom edges of the dough then are turned toward each other until they meet in the center. Then the two ends are turned toward each other until they meet. The dough then is folded once more in the center, making eight layers. It is rolled out again into a rectangle, dotted with fat, folded as before, and rolled. This is repeated until the fat is all used.
There are other ways of mixing rich pas¬ try, but this is one of the easiest. The work of making such pastry should be done in a cool place and all the ingredients kept thor¬ oughly chilled. If the fat tends to become soft, the pastry should be chilled between foldings. It is best to take precautions to insure the layers of fat and dough being kept parallel. When the pastry is used, roll so that the layers of fat are parallel with the canvas or board. In gathering up the scraps, put together in parallel layers.
Uses of Puff Paste. Puff pastry may be used in any of the ways that plain pastry is
used, except as the under crust of full-sized pies. It is too tender to support the weight of the pie filling. It may be used for the top crust of all kinds of two-crust pies, for tarts, turnovers, pastry cases, patty shells, fruit dumplings, cheese straws, and as the basis for many French pastries. Its greatest use is for making patty shells and French pastries. For the latter, consult a reliable cookbook for cream horns, Napoleons, and various types of tarts and tartlets.
Patty Shells. Cases or shells for serving various creamed chicken or meat dishes and for dessert fruits are made from puff paste, as well as from plain pastry. To prepare these, roll chilled puff paste to one-fourth inch thick. Cut out rounds of any desired size for individual servings, usually about three inches in diameter. If desired, a fluted cutter may be used. Cut a hole about two inches in diameter from the center of half of the rounds. Using a spatula, place the solid rounds on a baking sheet covered with brown paper. With a pastry brush, dampen the edges of the rounds with cold water. Top each solid round with one of the rings of paste. Press down very lightly with the spatula. If desired, the tops may be brushed gently with egg yolk, diluted with a table¬ spoon of cold water. Chill in the refrigerator 20 to 30 minutes. Then bake at 425° F. for about 25 minutes. After the first two or three minutes of baking, the patty shells should be covered with a sheet of heavy paper.
Small solid rounds, about an inch and a half in diameter, may be cut and baked for tops, if desired.
MERINGUES AND THEIR USES
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Patty Shells