Feuilletage” Puff Paste—Catali’s. (Excellent.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Put 1 lb. of flour on a pastry board, make a hole in the middle, into which squeeze the juice of a lemon, add the yolk of an egg and a pinch of salt.
  2. Mix all with cold water into a thick paste.
  3. Work it well with your hands, then let it stand for about 10 minutes, after which add by degrees 1 lb. of butter.
  4. Roll the paste, putting the butter in the middle and folding it up.
  5. Next roll again 21/2 feet long, butter, and fold up in 3.
  6. Do this over and over again, at least 6 times, and then the paste is ready.
  7. The butter separates the pastry into the thinnest possible layers or leaves.
Original Text
“Feuilletage” Puff Paste—Catali’s. (Excellent.) Put 1 lb. of flour on a pastry board, make a hole in the middle, into which sqeeze the juice of a lemon, add the yolk of an egg and a pinch of salt. Mix all with cold water into a thick paste. Work it well wtih your hands, then let it stand for about 10 minutes, after which add by degrees 1 lb. of butter. Roll the paste, putting the butter in the middle and folding it up. Next roll again 2½ feet long, butter, and fold up in 3. Do this over and over again, at least 6 times, and then the paste is ready. The butter separates the pastry into the thinnest possible layers or leaves. This recipe is excellent for Vol au vents.
Notes
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