Puff-Paste (American)

Ingredients

• One pound of flour
• Three-quarters of a pound of butter
• Ice-water
• Two eggs (yolks)
• Two tea-spoonfuls of salt
• One tea-spoonful of sugar

Method

1. 1

   Sift the flour onto a board, sprinkle with sugar and salt.

2. 2

   Beat the yolks and stir in ice-cold water.

3. 3

   Pour the eggs into the flour while working it with your fingers until smooth.

4. 4

   Roll out into a rectangle, spread one part of the butter, fold, and roll out again.

5. 5

   Repeat with the remaining butter in three turns, chilling the paste between turns.

6. 6

   After the last fold, chill again before use.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 170. The excerpt below is the record exactly as published.

PUFF-PASTE (American). The following recipe is that used by one of our profes- sional cooks, and is somewhat different in its working from the preceding, but is highly successful. It is not so rich as the Careme paste. One pound of flour. Three-quarters of a pound of butter. Ice-water. Two eggs (yolks). Two tea-spoonfuls of salt. One tea-spoonful of sugar

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