Cream Pastry

Ingredients

• £ lb. flour
• 2 oz. butter
• 1 dessert-sp. castor sugar
• Some cream (about 1 gill)
• A pinch of salt

Method

1. 1

   Make according to the directions given for Short Crust, using cream instead of water.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 536. The excerpt below is the record exactly as published.

£ lb. flour. | lb. butter (fresh). A pinch of salt. A squeeze of lemon juice. Cold water. Weigh the butter, and let it lie in a basin of cold water for some timo before using it. Sieve the flour and salt into a clean dry basin, and add the lemon juice to them. Lift the butter out of the cold water and dry it lightly in a floured cloth. Take a quarter of the butter, and rub it into the flour with the tips of the fingers and thumbs until there are no lumps left. Then mix with cold water into a stiffish dough. Turn this on to a floured board and work it well with the hands until it will no longer stick to the fingers, and forms a perfectly smooth dough. Then roll it rather thinly into a square or round shape. The butter to be used should be as nearly as possible of the same consis tency as the paste. Form it into a neat flat cake, and place it in the centre of the paste (see above). Fold it up rather loosely, and flatten the folds with a rolling-pin. Then roll out the pastry into a long narrow strip, being careful that the butter does not break through. Fold it exactly in three, press down the folds, and lay the pastry aside in a cool place for a quarter of an hour at least. This is called giving the pastry one “turn,” and seven of these is the number usually required for puff pastry. The next time the pastry is rolled, place it with the joins at your right-hand side, and the open ends towards you. Give it two “ turns ” this time, and again set it aside in a cool place for at least 15 minutes. Repeat this until the pastry has had seven rolls in all, one roll or turn the first time, and after that, two each time with an interval between. The object of this cooling between the rolls is to keep the butter and flour in distinct and separate layers, in which it is the function of the rotling-pin and folding to arrange them, and on which the lightness of the pastry depends. When rolling, keep the pressure of the two hands as equal as possible. If the pastry becomes rounded, it shows that there is more pressure being borne on the rounded side than the other. After it has received its last roll, it is better to be laid aside for 336 COOKERY FOR EVERY HOUSEHOLD some time before using it, then roll to the thickness required. This pastry will keep for several days in cold weather, if wrapped in a piece of well-greased paper. Note. — If salt butter has to be used, wash it first by kneading it in very cold water. Suitable for vol-au-vent, patties, mince pies, and various fancy dishes. Probable cost, lOd. 1448. Potato Pastry \ lb. of cooked pota- toes. £ lb. flour. 2 or 3 oz. butter or dripping. Salt. A little milk. Sieve the potatoes. They must be dry and mealy ; it is impossible to make potato pastry with waxy potatoes. Sieve the flour into a basin, and rub in the butter or dripping until free from lumps. Then add the potatoes and salt, and mix together. Add enough milk to bind all together, or the yolk of an egg with a little milk may be used. Do not make the pastry too moist, and when it is formed into one lump turn it out on a floured board, and roll out at once, flouring the rolling-pin well. TTse as required. This pastry should be used at once, it will not keep. Note. — Potato pastry may also be made sweet by using less salt and adding about 1 table-spoonful of castor sugar. Probable cost, 3 d. 1449. 3 oz. cornflour. J lb. butter. £ lb. flour. A squeeze of lemon juice Make in the same way as Short Crust, binding the dry ingredients together with the yolk of an egg mixed with a little milk or water. Suitable for lining dishes or tart rings and various sweet dishes. Probable cost, 7 d. Cornflour Pastry 1 or 2 oz. castor sugar. J tea-sp. baking powder. 1 yolk of egg. A little milk or water. 1450. Choux Pastry (Pate a Choux) \ lb. flour. 2 oz. butter. 1 gill of water' 1 oz. sugar. 3 or 4 eggs. A pinch of salt. A few drops of vanilla or other flavouring. Sieve the flour, which should be of the finest quality, and put it in a cool part of the oven to dry. Put the water, butter, sugar, and salt into a small stewpan, and bring them to the boil, but do not let them reduce in quantity. Draw the sauce- pan to the side of the fire, and add the flour. Stir these well together over the fire with a wooden spoon until the paste is compact and dry, and does not adhere to the saucepan nor spoon. This is called a “ panada.” It should not be overcooked, or it will become oily. Remove the saucepan from the fire, and add the eggs, one at a time, beating each one in very thoroughly. Keep the paste at a medium thickness, not too soft, yet 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. Add a few drops of flavouring, and, if time permits, cool before using. Suitable for eclaires, cream buns, and various fancy gateaux and fritters. Probable cost, 6 d. or Id. £ lb. flour. 2 oz. butter. 1 dessert-sp. castor sugar 1451. Cream Pastry Some cream (about 1 gill). A pinch of salt

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