2 c. flour
1 c. butter
Cold water
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.