Puff-Paste

Ingredients

• one lb. of softened butter
• one and one-half Ibs. of flour
• one-half pint of water

Method

1. 1

   Spread the prepared paste on a flour-dusted board, shape it into a galette, and spread the softened butter on it.

2. 2

   Enclose the butter by drawing the edges of the paste towards the center.

3. 3

   Leave to rest for 10 minutes, then roll out to 1.5 feet long and 1 inch thick.

4. 4

   Fold over thrice to complete one turn.

5. 5

   Repeat for a total of six turns, resting the paste in between.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 398. The excerpt below is the record exactly as published.

puff-paste should be effected with the smallest amount of kneading possible. (2) Spread the prepared paste on a flour-dusted board, in the shape of an even galette. Spread thereon one lb. of softened butter, without completely covering the paste; draw the edges of the paste towards the centre, in such wise as to enclose the butter completely, and to form a square thickness of paste. (3) Leave to rest for a further ten minutes, and then begin the working of the paste; rolling it out to the length of one and one-half feet, and keeping it one in. thick. Fold this layer over thrice, and press upon it with the roller so as to join the super- posed layers. The whole of this operation constitutes one turn. Begin another turn immediately, turning the paste the re- verse way, and folding it as before. Set it to rest in the cool for eight or ten minutes, and then effect two more turns. Ten minutes after the two last turns (there should be six in all), the puff-paste is ready to be cut up and used. Remarks relative to puff-paste: Good puff-paste should be buttered to the extent of one lb. per one and one-half Ibs., i.e., one Ib. of butter for every one lb. of flour mixed with one-half pint of water

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