Puits d'Amour, or Puff-Paste Rings

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
2.0 dishes of pastry
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (17)
  1. Make some good puff-paste by recipe No. 1205.
  2. Roll it out to the thickness of about 1/4 inch.
  3. With a round fluted paste-cutter, stamp out as many pieces as may be required.
  4. Work the paste up again, and roll it out to the same thickness.
  5. With a smaller cutter, stamp out sufficient pieces to correspond with the larger ones.
  6. Again stamp out the centre of these smaller rings.
  7. Brush over the larger circular pieces with the white of an egg.
  8. Place a small ring on the top of every large circular piece of paste.
  9. Egg over the tops.
  10. Bake from 15 to 20 minutes.
  11. Sift over sugar, and put them back in the oven to colour them.
  12. Fill the rings with preserve of any bright colour.
  13. Dish them high on a napkin, and serve.
General Notes on Fancy Pastry
  1. Many pretty dishes of pastry can be made by stamping puff-paste out with fancy cutters, and filling the pieces, when baked, with jelly or preserve.
  2. As they are all made from one paste, and only the shape and garnishing varied, perhaps it is not necessary to give a separate recipe for each.
  3. By exercising a little ingenuity, variety may always be obtained.
  4. Half-moons, leaves, diamonds, stars, shamrocks, rings, etc., are the most appropriate shapes for fancy pastry.
Original Text
PUITS d'AMOUR, or PUFF-PASTE RINGS. 1321. INGREDIENTS.—Puff-paste No. 1205, the white of an egg, sifted loaf sugar. Mode.—Make some good puff-paste by recipe No. 1205; roll it out to the thickness of about 1/4 inch, and, with a round fluted paste-cutter, stamp out as many pieces as may be required; then work the paste up again, and roll it out to the same thickness, and with a smaller cutter, stamp out sufficient pieces to correspond with the larger ones. Again stamp out the centre of these smaller rings; brush over the others with the white of an egg, place a small ring on the top of every large circular piece of paste, egg over the tops, and bake from 15 to 20 minutes. Sift over sugar, put them back in the oven to colour them; then fill the rings with preserve of any bright colour. Dish them high on a napkin, and serve. So many pretty dishes of pastry may be made by stamping puff-paste out with fancy cutters, and filling the pieces, when baked, with jelly or preserve, that our space will not allow us to give a separate recipe for each of them; but, as they are all made from one paste, and only the shape and garnishing varied, perhaps it is not necessary, and by exercising a little ingenuity, variety may always be obtained. Half-moons, leaves, diamonds, stars, shamrocks, rings, etc., are the most appropriate shapes for fancy pastry. Time.—15 to 25 minutes. Average cost, with 1/2 lb. of paste, 1s. Sufficient for 2 dishes of pastry. Seasonable at any time.
Notes
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