Puff Paste

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Optional addition in summer
Instructions (13)
  1. Mould with the hands a pound of fresh or good salt butter and lay it in cold water.
  2. Sift a pound of best white flour.
  3. Rub lightly into the flour half the butter.
  4. Mix it with cold spring water.
  5. Roll it out.
  6. Put on it (in pieces) half the remaining butter.
  7. Fold the paste.
  8. Roll it again.
  9. Add the remainder of the butter.
  10. Strew lightly upon it a little flour.
  11. Fold it together.
  12. Set it in a cold place.
  13. When it is wanted for use, roll it out twice more.
Original Text
To make Puff Paste. Mould with the hands a pound of fresh or good salt butter and lay it in cold water; then sift a pound of best white flour, rub lightly into it half the butter, mix it with cold spring water, roll it out, put on it (in pieces) half the remaining butter, fold the paste, roll it again, and add the remainder of the[215] butter. Strew lightly upon it a little flour, fold it together, set it in a cold place, and when it is wanted for use, roll it out twice more. N. B. In summer time the white of an egg beat up may be added with the water that mixes it.
Notes
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