Puff pastry has the same basic ingredients as plain or flaky pastry. Because of their low melting points, butter or margarine is usually employed as the shortening. Here again ordinary flour is used. While the mixing is different, it requires only patience. Flour, salt, and ice water are stirred until they are just blended, and the mixture is set aside for half an hour at room temperature. The dough is then rolled out on a floured board, and small pieces of shortening are laid all over it. Folded in and rested for a few minutes, the dough is then rolled out to a thickness of a quarter of an inch, folded again, wrapped in waxed paper, and chilled. Over again, the rolling and wrapping and chilling continue: it is this repetition which is the secret of the delicate result. In the end the paste is baked. The mass, which is shaped to suit the purpose, puffs into a patty shell, forming a tasty and handsome vehicle for crabmeat or other filling.
The cream puff is a variety of puff paste that uses eggs in its batter. The leavening agent in all puff pastry is the air trapped in the strong walls of flour, water, and shortening. In cream puffs beaten egg whites furnish added strength. These shells can be made in any size and flavored to contain dessert fillings as well as chicken salad or other dishes.
Once the art of making puff paste is mastered, many variations can be achieved to match the napoleons, eclairs, and other creations of the professional baker. Prepared mixes have shortened the time required for preliminary steps and have made the preparation of exotic pastries possible for the imaginative cook.