Puffs
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Make rough or good puff pastry and roll it out very thin.
Cut out pieces of the pastry using a large round cutter.
Fill and shape
Place a small amount of jam in the center of each piece.
Wet the edges of the pastry and fold it in half.
Place the puffs on a greased baking sheet with the fold downwards.
Bake
Sprinkle a little water and sugar over the puffs.
Bake for 15 minutes at 400°F (200°C).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff pastry
- Its layers of fat and dough puff into flaky, airy structure in the oven.
- Jam
- Adds sweetness and fruit flavour, and its sugar helps the filling caramelise.
- Sugar
- Sprinkled on top, it sweetens the crust and promotes browning.
The step that matters
Roll the pastry very thin. Thin pastry lets the layers of fat and dough separate and puff when heated. Thick pastry bakes dense and doughy instead of light and flaky.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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