Puff Pastry

Ingredients

• 1 cup butter
• 2 cups sifted all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup ice water
• 2 egg yolks
• 1 pinch flour

Directions

1. 1

   Ok, you get the whole story!

2. 2

   "Before beginning the adventure with puff paste there is one thing to be explained that will make its compositions comparatively easy.

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   (Ha Ha!) The butter used must be washed.

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   The purpose of washing it is to make it elastic.

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   It should be soft through being kneaded, but in no sense soft through being melted- quite the contrary, it must be soft and cold at the same time.

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   In winter turn on the cold water faucet.

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   Manipulate the butter with the hands under the stream of cold water until it is creamy and waxy.

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   At other seasons, do this in a quart of ice water placed in a bowl of ice.

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   The butter may be kneaded with a spoon if preferred.

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    The final kneading of the butter is done on a board or it is patted briskly in the hands until no water flies.

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    This is the recipe of a professional cook.

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    As it calls for egg yolks it differs from the orthodox rule for puff paste.

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    However, her results are remarkable and her method is simple, so I am giving it in preference to the usual rather complicated recipes.

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    (Ha Ha again, it is complicated!) She stresses 2 points: Keep the hands, the bowl, the board and the rolling pin as cold as possible.

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    (Ha Ha, your hands will be frostbitten!) A cold windy day is best for making puff paste.

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    "Work with hands,as in the first paragraph, under water, 1 cup of butter.

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    Place 1/4 cup butter in a cold bowl.

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    Form the remainder into a square and place it where it will keep cold.

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    Add to the butter in the bowl, the flour and salt, work these ingredients with a pastry blender, 2 knives or the finger tips.

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    Beat and add 1/4 cup ice water and 2 egg yolks, (the yolks may be omitted, in that case use in all, 6 tablespoons of water).

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    Work these ingredients well with the hands.

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    If necessary add, to loosen the dough from the bowl, a pinch of flour.

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    Place the dough were it will be cold but will not freeze, preferably in the open air.

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    If it is not possible to do this, fold the dough in a clean cloth and place it in a dripping pan that has been placed between 2 dripping pans filled with ice.

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    After 15 minutes, roll the dough into a square on a floured board.

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    Roll it one way only, not back and forth.

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    A good way is out from the centre.

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    Put the square of butter in the centre of the dough and fold the 4 corners to the centre completely covering the butter.

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    Permit the dough to stand on a cloth or piece of waxed paper in a cold place for 1/2 hour.

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    Turn it once to keep it from becoming dry.

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    Roll out the dough again into a square and fold the corners to the centre.

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    Permit it to stand again for 1/2 hour.

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    Repeat this process.

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    The dough must be chilled and rolled at least 4 times in all.

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    Chill the dough until you are ready to use it.

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    Wrapped in waxed paper it may be kept in the refrigerator for several days.

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    Roll it, cut it into shapes.

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    Chill it again and bake it.

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    One of the secrets of success of puff paste is to have it ice cold when placed in a hot oven.

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    The matter of baking puff paste is a moot point.

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    In all rules the very cold paste is put into a very hot oven- 500°F.

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    In some it is baked at this temperature throughout.

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    In this case the pastry is covered with waxed paper after 10 minutes baking.

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    In other rules the heat is reduced 50 degrees every 5 minutes until the temperature is 350°F for final baking.

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    GOOD LUCK!