The Royal Parisian pastrycook and confectioner: from the original of M.A. Carême / Edited by John Porter. With illustrative plates.

  • Carême, M. A. (Marie Antonin), 1784-1833.
Date:
1834
Catalogue details

Licence: Public Domain Mark

Credit: The Royal Parisian pastrycook and confectioner: from the original of M.A. Carême / Edited by John Porter. With illustrative plates. Source: Wellcome Collection.

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    must be taken to work the butter to such a degree of soft- ness as is necessary for making paste, which then does not require to be so very firm. Our business during the summer season (from May to September) requires the greatest exactness and closest appli- cation. When the paste has been made as above, take three- quarters of a pound of butter, in pieces, which for twenty minutes has been in a pail of spring-water, thoroughly im- bued with a few pounds of ice, well washed and pounded, and squeeze and work it well in a napkin, in order to sepa- rate the water from it, and at the same time to render it soft, and, above all, of an equal substance: then, as quickly as possible, roll the paste, on a marble slab, into a square, and placing the butter in the middle, cover it with an equal thick- ness of paste, by raising the paste over it, After rolling it out to about three feet in length, fold it into three parts by doubling one part over the other; after which roll it out again, and fold it once more into three equal parts; now roil it to a greater length, and put it quickly on a plate lightly sprinkled with flour, then cover it with ten pounds of pounded ice, and afterwards put a sheet of paper on the paste, and upon that a plate with one pound of pounded ice. This plate serves to keep the surface of the paste cool, and also to pre- vent its becoming soft by the action of the air. After three or four minutes remove the plate, and turn the paste upside down, instantly covering it as before. This operation should be performed three times, in the same manner, and with the same precautions. Lastly, roll it out once or twice, according to what you intend making of it, and use it as expeditiously as possible, lest the extreme heat of the season should render it too soft to handle, or prevent its having the desired effect in baking. Thus, in less than half an hour, it is possible to make very fine puff paste ; having previously every thing ready—the ice pounded, the butter frozen, and the oven quite hot; for otherwise it cannot be done. This is important, as it is sometimes an hour before the oven can be made hot; and therefore the paste should not be begun to be made till the oven is half heated. Another method of making Puff Paste. Some are of opinion that puff paste should rest half an hour after it is first made, in order to prevent its being stiff, and to make it look handsome when baked. The following is a method rather opposite to that opinion; for although it