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Roiling Pin

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 2 ingredients

  1. Water
  2. 3 Ib. of butter
Contains Milk Read from the ingredients, not verified. Check labels.

Method

  1. Take 3 Ib.
  2. of butter;
  3. work it in a cloth to expel any water which may be in it;
  4. lay the butter on the paste;
  5. flatten both to a thickness of about 2 inches;
  6. then fold the four sides of the paste to the centre, to enclose the butter, and form a square piece ;
  7. Roll the paste to a length of about 5 fect ;
  8. then fold over one third of the length, and fold the other third over this.
  9. This operation is called giving one turn;
  10. and, as it constantly recurs in all recipes for making pastry, [ have thought it necessary to explain its meaning ;
  11. Let the paste rest for ten minutes;
  12. then give it two turns;
  13. and, ten minutes afterwards, two turns more, five turns in all;
  14. then gather the paste to a lump;
  15. roll it with the rolling pin;
  16. and finish as for the preceding cake.

Plating

Cookware for this recipe

  • Rolling pin