French Puff Paste

Ingredients

• a pound of flour
• a pound of butter
• a little more than half a pint of cold water

Method

1. 1

   Weigh and sift a pound of flour, make a hole in the centre and put in the yolk of an egg and the juice of a lemon, mix to a paste with very cold water.

2. 2

   Flour your paste-board and turn the paste on it, work it lightly into a lump, and let it stand a few minutes.

3. 3

   Lay the butter on the centre of the paste, bring the edges round over the top of the butter to cover it completely, sprinkle a little flour over and roll out half an inch in thickness.

4. 4

   Dust with flour, fold the crust over on both sides and across the ends, making it into a small square; roll out again to half an inch in thickness, sprinkle lightly with flour, fold again and proceed as before, until you roll it six times in all.

5. 5

   Then set it away for an hour in a cool place, after which roll it out once more, and it is fit for use.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 80. The excerpt below is the record exactly as published.

e pound of flour on your pastry-board, with two ounces of butter; rub well together with your hands, make a hole in the centre, in which put the yolk of an egg and the juice of a lemon, mix with cold water, roll it out about half an inch thick, lay on it half a pound of butter, fold the crust over, flour it a little and roll out thin ; repeat this twice ; set it aside for a quarter of an houTi give it another roll, and it is ready for use ITO COOKER T FROM BXPERIENCB. French Pnff Paste. Weigh and sift & pound of flour, put it in a wooden bowl, make a hole in the centre and put in the yolk of an egg and tiie juice of a lemon, mix to a paste with very cold water (a little more than half a pint), flour jour paste-board and turn the paste on it, work it lightly into a lump, and let it stand a few minutes ; hare ready a pound of butter

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