Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1920-02-23
Explains Mystery
Of Pastry Baking
Secrets of Famous French
Chef Revealed to
Housewives.
by LoRE1sro q. LYNCH.

1T has always been mystery to
mo how the bakers make those Won
derfui pieces OF pastry we see in tho
fancy high priced restaurants or tea
rooms, remarked Mrs. Brown as she
cut into the same old kind OF Il home
made cake.
make them" she continued. Il believe
! should have Z ready sale for my
who DO e%nsi ,da entsrtainnE"
longed to know some of the mysteries
that so intn the making OF the most
attractiTe restaurant pastries We see
about to be initiated into some OF the
secrets CLEANED from FAMOUS Fronch
pastry chef.
Most pastry has as basis puff
paste. This is not easy TO make, nor
Is 1t inexpensive. But there arc occa-
pastry Is demanded. and when ono con-
siders the results Of ones efforts in
this direction, it seems we'll worth both
the trouble and the expense.
IT IS usual to figure one pound OF
butter to one pound of'ilour In making
this paste. Only butter that is firm
will make GOOD paste salt butter
should be washed in cold water 10 re-
move the salt and worked, smooth
again. 1t Is preferable to add Il lit
tie salt to the -four when making the
paste than TO leave tho salt in the but
ter. because salt, If left in butter, pre-
The -four used should be winter
wheat -FOUR that lis. it should be "a
soft II -four r II IS preferable: howeSer.
sprins-whe -four. that is. bread -four,
TO tha soft -four to obtain Il high rising
puff paste.
freshly made. After it stands one or
Two, days 1t does not seem TO rice so
nigh. TO mako Il three pound batch
OF puff paste, rub six ounces. that Is.
about twelve level tablcspoonfuls, OF
butter into three pounds OF -four. Add
three three eggs to 9ne.nalf pint Of Iced
cream Of tartar. or a tablespoonful Of
dough. worl, it Well and cover. Put 1t
fore rolling in the rest of The butter.
Roll out the paste three times as
long as it is wide. one half inch thick,
butter In bits over two thirds of tho
dough evenly. Fold the part of the
dough left bare, over half the butter.
the9 foid the other butter part on top
This forms, square of three layers
Of dough with two layers Of butter in
dough inclose the butter on all sides
and begin the rolling lightly. Dust
both the table and paste with dry
oblons about one fourth inch thick and
fold In three. This gives the first turn.
Set tho paste away we'll covered to
turns two times three foldingsl. Let
II rise again and give three more
turns. This finishes the paste. Let
the paste rest half an hour again be-
fore using.
It is not advisable to hurry puff
paste. for u rest between turns not
produces the unbroken layer neces-
sary for good paste.
A good even heat for baking is bet
ter than quick, sudden heat, II the
heat Is too strong, especially for large
too quickly, not giving sufficient time
cause the paste to rise fully.
To give a good appearance to pms
tries, mix tho yolk Of an egg with a
few spoonfuls OF cold water and uso
with a brush kept for this PURPOSE,
or bit Of soft paper may be used.
For n still higher gloss, the pastries
may he brushed over with n strip made
BY boiling together for five minutes
half cup of sugar with quarter Of
t eup Of water water; The egg wash is ap-
is baked and while 1t is still hot
French puff pastries are usually
glazed with a caramel glazing. which
is produced by busting the pastries
with powdered sugar when nearly
baked and returning them to the oven.
which inelts the sugar to caramel
and gives a distinguishing glazing and
flavor.
Puff paste may be rolled to ut In
verted muffin tins. When baked these
tart cases may be filed with fruits or
the creams with nuts or cocoanut. or
any other filling which may suggest
itself to the ingenious cook