PUFF PASTE

71. PROCEDURE IN MAKING PUFF PASTE.--The making of puff paste differs somewhat from the making of plain pastry. If puff paste is to be successful, it must be made carefully and with close attention to every detail. Even then the first attempt may not prove to be entirely successful, for often considerable experience is required before one becomes expert in the making of this delicate pastry.

The best time to make puff paste is in the cold weather, as the butter, which is the fat used, can be handled more easily and rolled into the paste with greater success if it, as well as the other ingredients, are cold. If puff paste is desired in weather that is 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. Further essentials in the making of successful puff paste are a light touch and as little handling as possible. Heavy pressure with the rolling pin and rolling in the wrong direction are mistakes that result in an inferior product. The desirable light, tender qualities of puff paste can be obtained only by giving attention to these details.

72. Before beginning the mixing of puff paste, wash the bowl, spoon, and hands first in hot water to insure perfect cleanliness and then in cold water to make them as cold as possible. Measure the ingredients very carefully, or, better, weigh them if possible.

Put the butter in a mass in the bowl and, as shown in Fig. 14, 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.

73. With the butter ready, break off a tablespoonful or two and mix it with all of the flour except 2 tablespoonfuls, which must be retained for flouring the board, in the same way as for plain pastry. Then add the water, and, when a mass is formed, remove it to a well-floured board and knead it as shown in Fig. 15. When the mixture has become somewhat elastic, cover it with a towel, as shown in Fig. 16, and allow it to remain covered for 3 to 5 minutes.

Then roll it into an oblong piece, and, as in Fig. 17, place the butter on one end of it. Bring the opposite end down over the butter and press the edges together with the tips of the fingers, as shown in Fig. 18. Then, with the rolling pin, make several dents in the dough mixture and the butter, as shown in Fig. 19, and begin to roll, being careful to roll in one direction and not to allow the butter to come through the paste. If it should come through, it will have to be treated until it becomes perfectly cold and hard again before the making can go on.

The quickest and most satisfactory way in which to accomplish this is to wrap it in a piece of linen, set it on a plate in a pan of crushed ice, and place another pan of crushed ice over the top of it. In case this is done once, it will have to be done each time the paste is rolled.

Continue to roll until a rectangular piece is formed, always being careful to move the rolling pin in the same direction and never to roll backwards and forwards. With a long, narrow piece of dough formed, fold about one-third under and one-third over, as shown in Fig. 20, turn the open end toward you, and roll lightly and carefully in one direction until another long, narrow piece of dough is formed. Fold this in the same way, turn it half way around, and roll again. Continue in this manner until the piece has been rolled about six times and, during the entire process, try, if possible, to keep the butter from coming through. As may be readily understood, this can be accomplished only with light, careful handling.

As soon as the rolling has been completed in the manner described, cut the puff paste into the desired shapes and place them on the ice for about 1/2 hour or until they are thoroughly chilled. They are then ready to be baked. If time is too limited to keep the paste on ice for 1/2 hour, chill it as long as possible before baking.

74. 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. Should there be any danger of the paste burning on the bottom, put pieces of heavy paper or asbestos under the pan and should it appear to burn on top, put pieces of paper directly over the paste on the rack above. Bake until light and nicely browned and then remove from the oven.

75. RECIPE FOR PUFF PASTE.--Either bread or pastry flour may be used in the preparation of puff paste, but if pastry flour is used a tablespoonful 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

Put the flour into a mixing bowl and chop a tablespoonful of the butter into it. Add cold water until a mass that may be removed to a baking board is formed. Then proceed in the manner explained for the making of puff paste.

76. USES OF PUFF PASTE.--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.

77. With puff paste may be made tarts of any kind or shape. Particularly attractive tarts can be made by covering small tins in the manner shown in Fig. 12 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.