French Puff Paste

Ingredients

• Two pounds of good butter
• two pounds of flour
• the yolks of four eggs
• one saltspoonful of salt
• about one-half a pint of water

Method

1. 1

   Remove as much moisture as possible from the butter by squeezing it well in a dry cloth.

2. 2

   Put four ounces aside, form the remainder into a ball, and keep in a cool place.

3. 3

   Sieve the flour, rub in the four ounces of butter, add the salt, and moisten with the yolks of eggs and water, adding the latter gradually, until the right consistency is obtained.

4. 4

   Knead quickly and lightly until smooth, then roll out to about half an inch thick.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 163. The excerpt below is the record exactly as published.

French Puff Paste. INGREDIENTS. — Two pounds of good butter, two pounds of flour, the yolks of four eggs, one saltspoonful of salt, about one-half a pint of water

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