Chapter XX · Entremets (Sweets) · No. 2367
Built upon: No. 314Barquettes
2367—Puff-paste Trimmings or Half Puff-paste
These are very useful in pastry work, for tartlets, No. 314, Barquettes, croûtons, &c. When the puff-paste is cut up, the trimmings should therefore be rolled into a ball, and put aside in the cool. Nevertheless they must be used within the space of two days in summer and four days in winter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2367, p. 698. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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