Puff Paste (Pate feuilletee) a la Ericsson Hammond

Ingredients

• One pound butter
• one pound flour
• the juice of half lemon
• two teaspoons alcohol
• one cup ice water
• one egg

Method

1. 1

   Wash the butter, press it out round in a white linen cloth ten inches across.

2. 2

   Leave on ice for twenty minutes.

3. 3

   Mix flour, water, alcohol, and egg to make a smooth dough, then leave on ice for twenty minutes.

4. 4

   Roll out the dough, put the butter in the center, cover it, and roll it out a yard long and fifteen inches wide.

5. 5

   Fold in three and repeat this process three more times, resting on ice each time.

6. 6

   After six rolls, double it and leave on ice until the next day.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 568. The excerpt below is the record exactly as published.

uff Paste ( Pate feuilletee ) a la Ericsson Hammond One pound butter, one pound flour, the juice of half lemon, two teaspoons alcohol, one cup ice water, one egg

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