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Topic: Puff paste

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	XXVII. PASTRY. Farmer, Fannie Merritt. 1918. The Boston Cooking-School Cook Book. (Site not responding. Last check: 2007-10-08)
		Puff paste should be used for vol-au-vents, patties, rissoles, bouchées, cheese straws, tarts, etc. It may be used for rims and upper crusts of pies, but never for lower crusts.
		Puff paste should be baked on a tin sheet covered with a double thickness of brown paper, or dripping-pan may be used, lined with brown paper.
		Roll puff paste one-quarter inch thick, shape with a patty cutter, first dipped in flour; remove centres from one-half the rounds with smaller cutter.
	www.bartleby.com /87/0027.html (1613 words)

	Dream puff
		The cream puff is a made from French pate a choux (pronounced paht-ah-shoo), a thick, warm paste of water, milk, salt, flour and eggs.
		Puffs made from pate a choux are also the elements of the elaborate croquembouche, a towering triangular tree of puffs.
		A puff filled with lemon pudding, dusted in powdered sugar and served with random strands of lemon zest and plump blueberries is company-worthy dessert.
	www.azcentral.com /home/food/articles/0730creampuff0730.html (1135 words)

	You can't go wrong with packaged puff pastry dough
		Puff paste is the queen of all pastries.
		Bakers will tell you that puff paste is made by a simple mechanical process of rolling, folding and turning dough.
		Their light, tender pastry that "puffs" into dozens of flaky, golden layers is pre-rolled and ready to use.
	www.post-gazette.com /food/20020908puffpastry0908fnp4.asp (1357 words)

	Pastry - Eating Without Fear
		A puff paste should be an innumerable number of the thinnest of thin layers, which melt in the mouth.
		A puff paste is always used for meat pies and for large fruit, such as apples and plums, but a short crust is better for the smaller fruits like gooseberries, rasp-berries, and currants.
		Puff crust: Half a pound of flour, a quarter of a pound of butter (or half butter and half lard), a pinch of salt, and as much baking powder,as will cover a ten-cent piece, a few drops of lemon juice, and about a wine-glassful of water.
	www.oldandsold.com /articles31n/eating-9.shtml (2734 words)

	pastry_puff (Site not responding. Last check: 2007-10-08)
		The leavening in Puff Pastry is derived when the moisture in the dough itself turns to steam and the air trapped there, as well, expands when heated, causing the pastry to puff and separate into hundreds of flaky and thin layers, pushing it upwards and outwards in every direction.
		The dough called Puff Paste, commonly referred to as détrempe, is made from flour (all-purpose and sometimes a blend of all-purpose, cake and/or bread flours), unsalted butter, cold water and salt.
		Puff pastry dough should always be baked in a preheated oven and can be baked in both a conventional or convection oven.
	www.baking911.com /pastry_puff.htm (5385 words)

	Puff pastry - Wikipedia, the free encyclopedia
		The dough, which is also called puff paste, contains several layers of butter.
		Choux pastry, used to make cream puffs is different, using eggs.
		Make it up into a light paste with cold water just stiff enough to work it up.
	en.wikipedia.org /wiki/Puff_pastry (545 words)

	pastry_pateachoux (Site not responding. Last check: 2007-10-08)
		The 'cream puff', a small puff pastry filled with whipped cream or custard, dates to around 1880 in the U.S. Puff Pastry - Choux pastry or Pâte à choux (pronounced paht ah shoo), is a versatile cream puff pastry shell made from a dough.
		Puff pastry easily becomes an elegant casing for desserts, hors d'oeuvres and appetizers, often filled with sweet or savory fillings.
		puffs presented in a cone shape, drizzled with caramelized sugar.
	www.baking911.com /pastry_pateachoux.htm (2069 words)

	The Book of Household Management, by Isabella Beeton (chapter27)
		This paste may be converted into an excellent short crust for sweet tart, by adding to the flour, after the butter is rubbed in, 2 tablespoonfuls of fine-sifted sugar.
		Flatten the paste by rolling it lightly with the rolling-pin until it is quite thin, but not thin enough to allow the butter to break through, and keep the board and paste dredged lightly with flour during the process of making it.
		Now fold the paste in three, and roll out again, and, should the weather be very warm, put it in a cold place on the ground to cool between the several turns; for, unless this is particularly attended to, the paste will be spoiled.
	etext.library.adelaide.edu.au /b/beeton/isabella/household/chapter27.html (15418 words)

	Puff Chair -- Recommendations and Resources (Site not responding. Last check: 2007-10-08)
		Puffs is also a term to describe gay people.
		Mono Puff was a New York City band and a side project of John Flansburgh, one-half of the musical duo They Might Be Giants.
		As of 2004, Mono Puff appears to be finished or on hiatus, due to Cragin's moving away from the New York area.
	www.becomingapediatrician.com /health/123/puff-chair.html (523 words)

	RecipeSource: Cream Puff Paste(Pata A Choux)
		For a cream puff ring, first mark a 10" circle on the surface of the buttered and floured cookie sheet.
		Let the cream puffs, eclairs, or cream puff ring sit and "dry" for no less than 15 and no more than 25 minutes before baking.
		The oven should be preheated to 375F for cream puffs and/or eclairs, and to 400F for a cream puff ring.
	www.recipesource.com /baked-goods/pastries/cream-puff-paste1.html (787 words)

	Occasional Baking: Gougere
		Gougeres are made from a thick paste called pate a choux (which translates to"cabbage paste" since the shapes when baked in a round form resemble small cabbages).
		The pastry for the pate a choux (also known as cream puff paste) is one of the simplest and most versatile.
		The gougeres' "built in" secret is that as the small puffs bake, the liquid in the paste turns to steam and causes the small drops of dough to swell into crisp, golden shells with hollow interiors
	www.sallys-place.com /food/columns/braker/gougere.htm (547 words)

	Seventy-five Receipts for Pastry Cakes, and Sweetmeats
		When the mixture is finished, bring out your paste, flour the board and rolling-pin, and roll it out with a short quick stroke, and pressing the rolling-pin rather harder than while you were putting the butter in.
		After the paste is mixed, it should be put in a covered dish, and set in cold water till you are ready to give it the last rolling.
		Some think it makes common paste more crisp and light, to beat it hard on both sides with the rolling-pin, after you give it the first rolling, when all the butter is in.
	www.unc.edu /~melaffer/181/leslie.xml (2657 words)

	Puff Paste Or Blaetter Teig Recipe at RecipeArchive.org (Site not responding. Last check: 2007-10-08)
		It should be made in a cool place as it is necessary to keep the paste cold during the whole time of preparation.
		The baking of puff paste is almost as important as the rolling, and the oven must be very hot, with the greatest heat at the bottom, so that the paste will rise before it browns.
		If the paste should begin to scorch, open the drafts at once and cool the temperature by placing a pan of ice-water in the oven.
	recipearchive.org /Jewish/.../502-Puff_Paste_Or_Blaetter_Teig (429 words)

	Medium Puff Paste Recipe - Mrs Beeton Revisited from The Foody
		Mode - This paste may be made by the directions in the preceding recipe, only using less butter and substituting lard for a portion of it.
		Mix the flour to a smooth paste with not quite 1/2 pint of water; then roll it out 3 times, the first time covering the paste with butter, the second with lard, and the third with butter.
		Keep the rolling-pin and paste slightly dredged with flour, to prevent them from sticking, and it will be ready for use.
	thefoody.com /mrsbbaking/mpuff.html (383 words)

	Occasional Baking: Profiteroles (Site not responding. Last check: 2007-10-08)
		A drop of the paste miraculously expands during baking to become a hollow golden orb, perfect for any number of fillings, such as ice cream, pastry cream, or even savory mixtures.
		The magic ingredient that transforms solid batter into hollow puffs is steam, which is produced by the liquid in the paste during baking.
		If the eggs are added when the paste is too hot, they can set the eggs, resulting in a paste that will not puff sufficiently in the oven.
	www.sallys-place.com /food/columns/braker/profiteroles.htm (1118 words)

	WebRoots Library U.S. Cook Books
		This paste is worse for lying, and should therefore be baked as soon as possible.
		Use the pods of vanilla in preference to the essence; the latter is apt to grease the paste.
		You may also twist a length of gum paste like a wreath and make it into a large ring; this must be dried; then fix on the ornaments with a little hot sugar and set the ring upright on the top.
	www.webroots.org /library/usacook/babbsba2.html (7890 words)

	Bears in the Kitchen - Recipes Pastry Bread Cookies Cake Pies Frostings Glazes Fillings (Site not responding. Last check: 2007-10-08)
		She was generous enough to give me the recipe for the “cream puff paste” as she called it, and fortunately, I still have it.
		Paste is ready to bake as soon as final egg is incorporated, and should be used at once.
		For cream puffs, place tip of bag near [a jellyroll pan lined with parchment] and squeeze a blob onto the pan somewhat smaller than you want the finished puff to be.
	www.bearsinthekitchen.com /pastries.html (9749 words)

	Recipe: Dursey Cream Puff Ring, Puff Pastry, Cream Puffs, Eclairs, Cream Puff Ring, Praline Powder, Chocolate Icing, ...
		Place in a medium bowl and with electric mixer beat in the eggs, one at a time, until the paste is smooth and shiny.
		For a cream puff ring, first mark a 10-inch circle on the surface of the buttered and floured cookie sheet.
		Bake the cream puff ring at 400F for about 45 minutes, or until it is well puffed and golden brown.
	www.recipelink.com /gm/2/11375 (1575 words)

	Grandma's Valentine Day Recipes
		Ingredients: Puff-paste (1/2 lb of paste is sufficient for 2 dishes of pastry), the white of an egg, sifted loaf sugar.
		Mode: Roll the paste out to the thickness of 1/4 inch, and, with a round fluted cutter, stamp out as many pieces as may be required.
		Mode: Roll the paste out thin; put half of it on a baking sheet or tin, and spread equally over it apricot, greengage, or any preserve that may be preferred.
	www.homemade-dessert-recipes.com /valentine-day-recipes.html (850 words)

	Cannelons or Fried Puffs Recipe - Mrs Beeton Revisited from The Foody
		Cannelons which are made of puff paste rolled very thin, with jam enclosed and cut out in long narrow rolls or puffs, make a very pretty and elegant dish.
		Roll the puff paste it out very thinly and cut it into pieces of an equal size, about 5cm (2 inches) wide and 20cm (8 inches) long.
		Which should be laid in the paste, plenty of caster sugar sprinkled over and folded and fried in the same manner as above.
	thefoody.com /mrsbpudding/cannelons.html (305 words)

	WebRoots Library U.S. Cook Books
		Puff paste should be used for vol-au-vents, patties, rissoles, bouchees, cheese straws, tarts, etc. It may be used for rims and upper crusts of pies, but never for lower crusts.
		PASTE for pies should be one-fourth inch thick and rolled a little larger than the plate to allow for shrinking.
		Roll puff or plain paste one-eighth inch thick, and cut in two and one- half inch squares; wet the corners, fold toward the centre, and press lightly; bake on a sheet; when cool, press down the centres and fill, using two-thirds quince marmalade and one-third current jelly.
	www.webroots.org /library/usacook/bcsfmf12.html (8967 words)

	18th Century Puff Paste - Claude Moore Colonial Farm
		Toss the paste on a floured board, knead just enough to form a ball shape.
		Lay one pat of butter on the paste, dredge very slightly with flour.
		Fold the paste so as to enclose the butter and roll up like a jelly roll.
	www.1771.org /cd_rec_puff.htm (182 words)

	Sunset: Edible sparklers, edible carousel, super eclair…all made with versatile cream puffs - recipes
		Make bite-size puffs to simulate sparklers for a Fourth of July celebration, plump puffs for a ribbon carousel, or a pair of baguette-shaped logs that turn into super eclairs.
		Spoon cream puff paste into 12 equal mounds (each about 3 to 4 tablespoons in size), set about 2 inches apart on a lightly greased 10- by 15-inch baking pan.
		Spread half the cream puff paste diagonally across a lightly greased 14- by 17-inch baking sheet, making a strip about 1 1/2 inches wide and 18 inches long.
	www.findarticles.com /p/articles/mi_m1216/is_v177/ai_4292515 (1319 words)

	Bishop Sleeve Drape Tutorial (Site not responding. Last check: 2007-10-08)
		Add a new raster layer and paste the puff from the small image at bottom center again.
		Paste in your squared up piece of the drape at the bottom of the drape.
		Add another layer, paste in the ball again, rotate it left 5° and place it slightly to the right of the center.
	psp.tephras.com /tutorials/bishop/body.html (1033 words)

	Cream Puffs_pies and pastries
		Process for several seconds until puff paste is shiny and smooth.
		Cut tops off puffs and using a teaspoon, carefully scoop out and discard uncooked batter from each puff.
		Put all sauce ingredients in small saucepan in a bath of boiling water and beat with a spoon until sauce is blended.
	www.missroben.com /id516.html (314 words)

	BAKING PUFF PASTE \| Online-Kitchen.com Blogs (Site not responding. Last check: 2007-10-08)
		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.
		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.
	www.online-kitchen.com /blogs/node/2482 (221 words)

	Old fashioned desserts
		Roll out thin puff paste, lay it in a patty-pan; put in raspberries, and strew fine sugar over them.
		Put puff paste round the dish, then pour in the pudding, cut candied sweetmeats, and straw over, and bake it for three quarters of an hour.
		Make a paste of 1 pound of flour and 1/2 pound of butter; cover the apples with the paste, tie them in cloth, but do not squeeze them tightly.
	www.publicbookshelf.com /public_html/The_Household_Cyclopedia_of_General_Information/recipesfo_bdb.html (1285 words)

	Food Timeline: history notes-pie & pastry
		For the florentine...the paste had to be driven out so thin that ye may blow it up from the table, laid in a shallow buttered platter, and filled with a mixture of chopped veal kidneys, sometimes spinach, herbs, spices, dried fruits and sugar...Really rich butter paste was eaten by itself.
		The paste was divided into two or three pieces, and drive out the piece with a rolling pin, and do with butter one piece by another, and then fold up your paste upon the butter and drive it out again, and so do five or six times together.
		Take one pound of puff pastes; cut it into as many pieces as you require pasties; roll out in a circular form, and put the fruit on one half, turn the other half over on the fruit, and pinch the edge, which should first be wetted with white of egg.
	www.foodtimeline.org /foodpies.html (17452 words)

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