[Sca-cooks] period cream puffs?

[Stefan li Rous]

Bear replied to me with:

 > What you missed the Pies of Paris and other filled pastry dishes?

Well, I at least missed the interpretation of these as a puff pastry,  
ie: a layer of dough concocted and fried in such a way as to puff up  
such that it could then be filled. I thought the Pies of Paris, and  
the other filled pastry dishes, were more like pies, a layer of dough  
filled with a filling and then another layer placed on top of them  
and sealed, but with no significant puffing.

Thank you Helewyse for posting that recipe and your redaction. I  
probably would have missed that as being a puffed pastry since I  
thought a frittour was more of a lumpy dough (things in the dough)  
and then fried, again without significant puffing. But the deep in  
the recipe, it does say "and when the fritters begin to be cooked  
they will crack,because by nature they puff up and become like medlars."

Stefan

> Oh? I don't remember anything like this being discussed here before.
> Stuffed bread, yes. But not stuffed pastry. What are you basing this
> on? Do you have a period recipe? Can you please post your redaction
> (s)? These sound like they might make a good item for a sideboard or
> breakfast.
>
> Thanks,
>   Stefan
>
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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