2366—Puff-paste

(1) Sift one lb. of flour on to the mixing-board. Make a hollow in it, and put therein one-third oz. of table salt and about one-half pint of cold water, and mix without kneading. Mass the paste together, and let it rest for twenty minutes, that it may lose its elasticity, which will be all the more pronounced for its having been very much worked. It is to avoid this elasticity, therefore, that the mixing of 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 superposed layers. The whole of this operation constitutes one turn.

Begin another turn immediately, turning the paste the reverse 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 lbs., i.e., one lb. of butter for every one lb. of flour mixed with one-half pint of water. The consistence of the paste and the butter should be exactly the same, if they are to be evenly mixed; the butter ought therefore to be softened—more particularly in winter.

In preparing puff-paste, remember to put it in a cool place while it is resting; but never directly upon ice; for, though the ice would not affect the paste, it might seriously affect the butter.

It would harden it to the extent of preventing its perfect mixture with the mass, and lumps would form. Puff-paste should be rolled out very regularly, with the view of thoroughly distributing the butter throughout the preparation, and thus ensuring its uniform rising.

Puff-paste should not be worked too speedily; for, if it be so worked, it will be found to acquire an elasticity which not only makes it difficult to cut up, but also tends to make it shrink in the baking.