Puff-Paste (American)

The following recipe is that used by one of our professional cooks, and is somewhat different in its working from the preceding, but is highly successful. It is not so rich as the Careme paste.

One pound of flour.

Three-quarters of a pound of butter.

Ice-water.

Two eggs (yolks).

Two tea-spoonfuls of salt.

One tea-spoonful of sugar.

Place the flour when sifted on a board or marble slab, and sprinkle over it the sugar and salt; then beat the yolks of the eggs, and stir into them a few spoonfuls of ice-cold water. Pour the eggs slowly into the center of the flour with the left hand, working them at the same time well into the mass with the tips of the fingers of the right hand. Continue to work the mixture, turning the fingers round and round on the board, until you have a well-worked, smooth and fine paste. Now roll the paste out into a rectangular form, being particular to have the edges quite straight, since, as we said before, much depends upon the even folding of the paste. Work the butter (which, if at all soft, should be laid for some minutes in very cold water) until the moisture and salt are wiped out and it is quite supple, being careful, however, that it does not become too soft, as in this condition it would ruin the paste. Divide the butter into three equal parts, spread one part as flatly and evenly as possible over half the paste, turn the other half over it, and fold a second time from right to left. Roll out to the same rectangular form as before, spread the second portion of the butter on half of the crust, fold and roll out again, and repeat the process with the third portion of butter. The paste has now been given what is called "three turns," and it should be given three turns more. After the first three turns, however, and after each of the last three, the paste should be placed on the ice or in a cool place for from ten to fifteen minutes. This will prevent the butter becoming soft enough to penetrate the dough. Each time, before the dough is folded, it should be turned half round so that it will be rolled in a different direction; in this way the layers will become more even. If it becomes necessary to turn the paste in order to sprinkle the board with flour, it may be done in this way: hold the end of the paste to the rolling-pin, and then by rolling the latter the dough will fold loosely around it; after sprinkling the board with flour, the dough can be unrolled. This is a better plan than turning it with the hands, as it should be handled as little . as possible. After the paste has been folded the last time, put it on a platter, cover, and place it on the ice for half an hour, or until it is thoroughly chilled ; then roll it out for instant use ; or, if it be not required for immediate baking, it may be kept in a half-frozen state for two or three days. Firm, solid butter should be selected for puff-paste, and a cold place should be chosen for the work. Even in winter it is wise to make it by an open window.