Puff Paste

Ingredients

• 1 pound flour
• 1 pound butter
• Pinch of salt
• Ice-water

Method

1. 1

   Wash butter and work it under water in a soft linen napkin, changing the water once.

2. 2

   Lift it out and pat until all the water is gone.

3. 3

   Reserve two tablespoons and shape the rest into an oblong piece.

4. 4

   Chop the two tablespoons into the flour or rub in with fingers.

5. 5

   Moisten to a dough soft enough to roll easily.

6. 6

   Knead a few moments to make it elastic.

7. 7

   Roll the dough to 1/4 inch thick, place butter in center, fold sides to center, and press together.

8. 8

   Fold ends over, chill, and roll again, repeating the process several times.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 96. The excerpt below is the record exactly as published.

puff paste and the plain paste. The making of puff paste is looked upon aa a great task, and is rarely attempted by the amateur, but when made at home of the best creamery butter there is no doubt about the quality and digestibility of the paste, and as soon as one gets the method in hand she no longer looks upon it as such a great task. To be successful, one has to be a rapid worker with a light touch. It must be made in a cold room. For making pastry, one wants pastry tiour and well-chilled shortening. If butter is used, it wants to be the best; if lard, only the leaf, kettle-rendered will give good results. The lightness depends upon the amount of cold air folded in as you roll and fold. This air coming in contact with the hot air of the oven expands and lightens the paste. While the flaki- ness depends upon the kind and amount of shortening you use, butter gives the best flavor, but the lard makes the tenderest crust, at much less expense. For puff' paste we only use butter, and wash it to free it of salt and buttermilk. Butter, when properly pre- pared, is of a waxy consistency, and rolls easily into layers after it is folded into the dough. 210 SCIENTIFIC COOKING. Puff Paste. 1 pound flour. 1 pound butter. Pinch of salt. Ice-water

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