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Puff Paste

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  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 6 ingredients

  1. Waters
  2. Rub
  3. 3 lbs. of flour
  4. Must
  5. Salt
  6. 3 lbs. of butter
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. 3 lbs.
  2. of butter and 3 lbs.
  3. of flour.
  4. The butter must be tough: if salt, wash it in two waters the night before using it.
  5. Take half of it and rub into the flour, and with pure water make into a paste the same stiffness as the butter.
  6. Roll it on a marble slab half an inch thick, spot it with small pieces of butter, dust it with flour;
  7. then double it up again, spot it as before, and roll it out again, spot it the third time, roll out again twice, and put in a cool place for half an hour with a cloth over it, when it will be fit for use.
  8. NOTE.--Common puff paste for large pies may be made this way by using 1 lb.
  9. of butter and 2 lbs.
  10. of flour.
  11. 127.
  12. Another Way.--2 lbs.
  13. 8 ozs.
  14. of butter, and 3 lbs.
  15. 8 ozs.
  16. of flour.
  17. Mix the flour with water to the same stiffness as the butter, then roll out the paste, spot it with the butter.
  18. Roll it out three times, and dust it with flour as before.
  19. This paste is worse for lying, and should therefore be baked as soon as possible.
  20. By using lard of a good tough quality, and mixing it as above, with the addition of a little salt, a good puff paste can be made suitable for wholesale purposes.

Plating

Cookware for this recipe

  • Rolling pin