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BASIC
RECIPE FOR PUFF PASTE
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| Either bread or pastry flour
may be used in the preparation of puff paste, but if pastry flour is used
a 1 tablespoon or two more will be required.
The amount of cold water
needed varies with the absorbing power of the flour. However, only enough
should be used to make it possible to knead the mass of dough that forms
so that it may become elastic. Kneading develops the gluten in the flour
and helps to hold in the fat thus making the paste easier to handle.
PUFF PASTE
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2 cups flour
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1 cup butter
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Cold water
Preparation:
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Put the flour into a mixing
bowl and chop a tablespoonful of the butter into it.
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Add cold water until a mass
that may be removed to a baking board is formed.
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Then proceed in the manner explained
for the making
of puff paste.
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|
 PROCEDURE
IN MAKING PUFF PASTE |
| USES
OF PUFF PASTE |
| BAKING
PUFF PASTE |
| TARTLETS
AND TARTS |
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BAKING
PUFF PASTE
A very hot oven is required
for successful puff paste. In fact, the colder the pastry and the hotter
the oven, the better will be the chances for light pastry.
The air incorporated between
the layers of the paste by the folding and rolling expands in the heat
of the oven, causing the paste to rise and producing the characteristic
lightness.
For instance, if the pieces
of paste are about 1/4 inch thick before baking, they should be 2 inches
thick when baked.
Set the pan containing the
pieces on the floor of the oven in order to give the paste every opportunity
to rise. If it seems to rise unevenly, turn it around so that it will get
the same heat on all sides.
Bake until light and nicely
browned and then remove from the oven. |
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Helpful
Tips
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| The best way to make
puff paste is with the cold butter, because it can be handled more easily
and rolled into the paste with greater success if it, as well as the other
ingredients, are cold. If the puff paste is made with the ingredients that
are not cold, the mixture will have to be placed on ice at various intervals,
for it positively must be kept as cold as possible. However, it is always
preferable to make puff paste without the assistance of ice. |
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Butter
Tip
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| If you don't have unsalted
butter, put the salted butter in a mass in the bowl and wash out the salt
by running cold water over the piece and working it with a wooden spoon
or a butter paddle. When it becomes hard and waxy and may be handled with
the hands, take it from the bowl and remove the water by patting it vigorously,
first on one side and then on the other. Finally, form it into a flat,
oblong piece and set it into the refrigerator to harden. |
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