Finest Puff Paste, for Puffs

Preparation info

    • Difficulty

      Medium

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Heap one pound of flour in the centre of the bread-board, or slab; make a hollow in the centre; break one egg into it, then add a teaspoonful of salt and a piece of butter the size of an egg. Mix these lightly together with a little cold water, adding the water a little at a time, until the flour is made a nice paste; work it together, and roll it out to half an inch in thickness. Then divide a pound of butter in six parts, spread one part over the paste, then fold it and roll it out again, until you can perceive the butter through; then spread over another part, fold it up, and roll out again, and so continue until all the butter is used, and the paste has been worked over six times. It is now ready for making into pies, puffs or any other purpose. Flour the slab and rolling-pin, and roll it out to a quarter of an inch in thickness. A marble slab and rolling-pin are best for pastry, and much more durable than wood. After using them, scrape them clean, wash them first with cold water, then pour scalding water over them, and wipe them dry. Have a sieve ready to sift any flour you may wish to use; this is but little trouble or delay and it is always best to sift flour. To gild pastry, wet it over when nearly done, with the yolk of an egg beaten with a little milk.