Chopped Puff Paste

Ingredients

• one quart of sifted flour
• one table-spoonful of sugar
• one teaspoonful of salt
• two cupfuls of unwashed butter
• two eggs
• half a cupful of ice-water
• one table-spoonful of lemon juice

Method

1. 1

   Chop butter and flour together until butter is reduced to lumps about the size of a pea.

2. 2

   Beat eggs and mix with ice-water and lemon juice.

3. 3

   Gradually add this mixture to the butter and flour while chopping.

4. 4

   Roll and fold the paste three or four times, chill, and use as puff paste.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 307. The excerpt below is the record exactly as published.

Chopped Puff Paste. This paste is made quickly, and is very satisfactory, although not so delicate or light as genuine puff paste. Into a chopping-tray put one quart of sifted flour, one table-spoonful of sugar, one teaspoonful of salt, and two cupfuls of unwashed butter. Beat two eggs very light, and add to them half a cupful of ice- water and one table- spoonful of lemon juic

Cook this with the app: pantry check, scaling, and the assistant.