In the short-crust baking recipe for Madeleines pastry dough, the short crust dough is used to make puff pastry, but it is not required to be made into puff pastry.
The recipe is quite simple and there is no need to follow a recipe.
I have made this recipe several times, both in the past and now, and I am always amazed at how easy it is to make.
In fact, the recipe for puff pastry is the same, and both have been popularly used in Irish cooking for decades.
This recipe is for the short crust pastry dough.
I make this recipe from scratch, and the dough is very thin and soft, so it does not need to be pressed down to a thin consistency.
For the puff pastry dough you need to use a pastry bag or a small plastic bag to hold the short pastry dough (you can also use a standard pastry bag).
The short pastry can be made in a pan, with the short filling inside.
To make puff dough, combine the short, short crust and the short ingredients.
You can then fill the pastry bag with the filling and the pastry dough to a thickness of about 1/4 inch.
Place the filling inside the pastry and use a rubber spatula to turn it to coat the filling.
Use a small spatula or a knife to cut the dough into 12 equal pieces.
Cut each piece into 12 strips of dough and use the spatula and knife to spread the filling on the dough.
Shape the dough so that it is about 1 1/2 inches in diameter.
Place a short pastry roll on the sheet pan and place the pastry roll with the dough in it on top of the short dough.
Bake for 20 minutes or until golden brown on top.
To eat, top each puff pastry piece with a little puff pastry filling and a dollop of puff pastry icing.
Notes The recipe was adapted from the Cooks Illustrated Cookbook, by Margo Stansfield, published in 1984.
This book was edited by John Collins.
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