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Puff Paste Or Pate Feuilletee

Puff Paste Or Pate Feuilletee — ein Community-Rezept auf Potlikkr.

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Zubereitung (Vorschau)

1. 1

   It is best to use flour that has a high gluten content... To be "puffy" the paste must be chilled, well-kneaded, and handled in such a way as to trap air and, finally, baked in a high, thoroughly preheated oven. then the air inside the dough expands with almost explosive effect. The surface on which you work -- preferably marble -- the tools, the ingredients and your fingers should be chilled throughout the operation, as it is necessary to hold the fat, which is in very high proportion to the flour, in constant suspension.

2. 2

   The paste must not absorb undue moisture, but it must never dry out. It must entirely envelop the butter. try not to let any cracks or tears develop, as they release the air which is your only riser. If they do appear, mend them at once to keep the butter encased. With these ideas firmly in mind, try making this small quantity first. As you become experienced, double or triple the recipe.