Puff Paste

Ingredients

• two pounds of good pastry flour
• two pounds of well washed and firm butter
• one scant pint of ice water
• two yolks of eggs
• one teaspoonful of cream tartar
• one tablespoonful of vinegar
• a little salt

Method

1. 1

   Rub four ounces of butter into the flour, make a bay in the center, add yolks, vinegar, salt, and water (leave out a little water).

2. 2

   Mix into a smooth firm paste and let rest for fifteen minutes.

3. 3

   Roll out three times as long as wide, half an inch thick.

4. 4

   Spread butter over two-thirds of the dough, fold the bare part over the butter, and roll.

5. 5

   Dust with flour and roll to a long square one-quarter inch thick.

6. 6

   Fold in three layers, roll again, and let rest.

7. 7

   Repeat the rolling and folding process for a total of six turns.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 10. The excerpt below is the record exactly as published.

puff paste covered up with a damp filling is put in afterwards. cloth or greased papers to prevent the drying of While many of the fresh fruits may be used in the paste, which would caus^ the breaking through the pies without previous cooking, some of the of the butter. fruits require stewing before they can be used. The rests between the rollings are given topre- ye PUFF PASTE. ^^o' '^^ paste from shrinking. If the rollings Puff paste should not be made in very large "ere continued without the intermissions, the batches, because this prevents perfect rolling. If ^O"' P^^te would become tougher than the but- large batches have to be made they should be ^" ^"^ shrink, and the butter would break divided into smaller batches of two or three t^iroDgh and spoil the paste. It is the even lay- pounds to the batch. The butter should be ers of butter and dough which causes the paste washed in cold water to remove the salt, and both to P»ff "P ^^S^- The rest between the tnrns also butter and dough should be of the same consis- prevents the butter from getting softer than the tency when the rolling commences. dough, and in summer it is often advisable to Take two pounds of good pastry flour, two give a rest between each turn to prevent this, pounds of well washed and firm butter, one scant ^^ ^^^ P^^'^ '^ prepared the day before using, pint of ice water, two yolks of eggs, one teaspoon- °™'' ^^^ l^st one or two turns and finish half an ful of cream tartar or one tablespoonful of vine- ^oir before using, gar, a little salt

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