Pastry-making and confectionery : including the art of icing and piping, also cakes, buns, fancy biscuits, sweetmeats, etc. / by Emile Hérisse and C. Herman Senn.

  • Hérisse, Emile.
Date:
[1900?]
Catalogue details

Licence: In copyright

Credit: Pastry-making and confectionery : including the art of icing and piping, also cakes, buns, fancy biscuits, sweetmeats, etc. / by Emile Hérisse and C. Herman Senn. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    LONG, OR TRIANGULAR PASTRY Take \ lb. of best flour, 4 oz. of butter, a pinch of salt, 3 or 4 eggs, and 1 teaspoonful of baking-powder. Sift the flour on the paste board, make a hole in the centre, and put in the salt and 2 eggs. Mix up into dough, adding the remaining eggs by degrees, and working the dough in the same manner as “ Brioche ” dough (see page 16). When it is perfectly smooth and binding, add the baking-powder, and mix thoroughly. Put the paste into an earthenware pan, and let it stand in a cool place for 2 hours. Roll it out on the paste board to the thickness of 1 inch, cut into strips or bands about 2 inches wide by 3 inches long, and place the strips on floured tins. Boil sufficient water in a saucepan, and, as soon as the water boils, remove from the fire. Put in the strips or bands, stir the water gently until they float to the top, take them out with the skimmer, and put them in fresh water until next morning. Then put them on a hair sieve to drain for 20 minutes. Arrange them on a square baking-tin, about 2 feet long by 18 inches wide, with a cover. Bake in a hot oven for 20 minutes. MADELEINE PASTE Take 1 lb. of flour, \ lb. of butter, 1 lb. of castor sugar, 1 teaspoonful of orange-flower water, the juice and rind of \ a lemon, and 5 or 6 eggs. Sift the flour and put it with the sugar and butter (previously oiled) in a stewpan ; add the orange-flower water, lemon-juice, and the lemon-rind finely chopped. Work in the yolks of eggs; beat the whites stiffly and incorporate with the mixture. NEAPOLITAN PASTE Take 10 oz. of flour, 8 oz. of castor sugar, 4 oz. of butter, 6 oz. of sweet almonds, 1 oz. of bitter almonds,