| Puff paste is seldom used
in the making of single or double-crust pies; instead, it is usually employed
for daintier desserts commonly known as French pastry. However,
there are really innumerable uses to which it may be put in addition to
those for which ordinary pastry can be used. In fact, after the art of
making this kind of pastry is mastered, it will prove to be invaluable
for serving on special occasions.
With puff paste may be made
tarts of any kind or shape. Particularly attractive tarts can be made by
covering small tins and then, after the shapes have been baked, filling
each one with half of a peach or half of an apricot and juice that has
boiled thick and piling sweetened whipped cream over it.
Puff paste made into the
same shapes as those just mentioned for tarts may have placed in it a layer
of cake, on top of which may be spread a layer of jam; and, to add a dainty
touch, either whipped cream or chopped nuts may be put over the jam. The
cake used for such a dessert should preferably be simple butter cake or
sponge cake, such as might be baked in a loaf.
Puff paste in the form of
tubes and shells may be used for serving foods daintily. Thus, a hollow
tube may be made by rolling the paste very thin, cutting it into rectangular
pieces, placing each piece over a round stick about 1-1/2 inches in diameter,
and then baking. After the baked tube is slipped off the stick, it may
be filled with sweetened and flavored whipped cream, to which may be added
chopped nuts, chopped fruit, or jam. Small baked shells of puff paste answer
very well as timbale cases, which may be filled with creamed mushrooms,
creamed sweetbreads, or other delicate creamed food. If shells are not
desired, small triangular or round pieces may be cut and baked and creamed
food served over them as it would be served over toast.
An attractive dessert may
be prepared by baking several rectangular pieces of puff paste in the oven
and then arranging them in two or three layers with custard between. Simple
sugar icings into which some butter is beaten may also be utilized to advantage
in making French pastry of this kind.
Puff paste may also be used
as the covering for small individual pies. |
