Finest Puff Paste for Puffs

Ingredients

• one pound of flour
• one egg
• a teaspoonful of salt
• a piece of butter the size of an egg
• a little cold water

Method

1. 1

   Heap flour on a board, make a hollow, break in the egg, add salt and butter.

2. 2

   Mix lightly with cold water until a paste forms.

3. 3

   Roll out to half an inch thick.

4. 4

   Divide butter into six parts, spread one part over the paste, fold, and roll out again.

5. 5

   Repeat until all butter is used.

6. 6

   Roll out to a quarter of an inch thick.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 75. The excerpt below is the record exactly as published.

INEST PUFF PASTB^ FOE PUFPS. Heap one pound of flour în the centre of the bread* board, or slab ; make a hoUow în the centre ; break one egg into ity then add a teaspoonf ul of sait and a pièce of bntter the sîze of an egg. Mix thèse lîghtly together wîth a little cold water, adding the water a lîttle at a time^ nntil the flonr is made a nice paste; work it together, and roU ît ont to half an inch în thîckness. Then divide a ponnd of bntter in six parts, spread onô part over the paste, then f old it and roll it ont again, nntil yon can perceîve the bntter throngh ; then spread over another part, fold it np, and roll ont again, and so continue nntil ail the bntter is nsed, and the paste has been worked over six times. It is now ready for making into pies, pnflfs or any other pnrpose. Flonr the slab and roUing-pin, and roll it ont to a qnarter of an inch in thickness. A! marble slab and roUing-pin are best for pastry, and mnch more durable than wood. Af ter nsing them, scrape them clean, wash them flrst with cold water, then pour scalding water over them, and wipe them dry. H!ave a sieve ready to sif t any flonr you may wish to use ; this is but little trouble or dday and it is always best to sift flour. To gild pastry, wet it over when nearly doue, with the yolk of an egg beaten with a Uttle milk. PIB-OEUST. Three and a half cups of flour, one cup of sweet lard, one teaspoonf ul of sait, one teaspoonful of baking pow- der, and a cupf ul of very cold water. Mix with a knif e, using the hands as little as possible. BoU and eut af ter the crust is on the pie-plate. 188 LA CUISINE CREOLE. BUTTEBMIIiK PIB-CRUST — ^VBBY WHOLESOME. Take a pint of buttermilk, add one large teacupf ul of lard, one teaspoonf ul of sait

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