[Sca-cooks] Butter Paste = French Puffin?

[Decker, Terry D.]

I would say you got it.

While the recipe doesn't specifically say flour, I'm betting that it is
understood from the word "paste."  Butter, eggs, and sugar make butter cream
icing and they don't make a very flexible "paste" even with horrendous
amounts of sugar.

What I think they are doing, and I won't be certain until I try this, is
making a simple version of puff pastry.

I was looking for the odd bread recipe I missed and instead I got an early
version of Danish pastry.

Bear

>
> if i am reading that right (and i may not be.. fighting a
> headache today)
>
> it sounds very much like a turnover or other multi layer
> pastry dough recipe
> not exact, of course..... am i supposed to add flour?  i am
> reading the
> recipe as follows:
>
> Take egg yolks, butter, and sugar and mix into a paste.
> <seems like you would need aLOT of sugar.. or flour here>
> roll out thin sheets and layer them with butter between each sheet
>
> grease the pan well and bake until done
> sprinkle sugar on top.
>
> is this right???
> Kirsten