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French Puff Paste or Feuilletage

It is requisite to have the butter very firm and free from water, and those who wish to have very superior pastry will use the very finest flour. Weigh your butter and flour in equal proportions, cut the butter into thin slices, take a little flour and roll it with a slice of butter into flakes, proceed thus until all the butter and flour are rolled together; gather the flakes into a heap, and sprinkle them with water, about a gill and a half is required for a pound of paste. Make into a smooth paste with the hand, and then roll it out to the thickness of half an inch. If a pound of paste, divide it into four parts, flour the board and roll out each part as thin as a wafer, fold over four or five times, and use as required. Bake as soon as possible. Then try this, and hold fast that which you succeed with the best.