Mastering the Art of French Cooking, Volume 2 (39 page)

For about ½ pound of flour, making 2⅔ cups of unrisen dough, enough to fill one 6-cup mold or nine to ten ½-cup molds

1)
The preliminary dough mixture—le fraisage

3 eggs (U.S. graded “large”; if chilled, place in warm water for 5 minutes)

A 2-cup measure

A fork

Warm the eggs if chilled. Break them into the measure and blend with a fork. You should have ⅔ cup.

1 cake fresh yeast (0.6 ounce) or 1 package dry-active yeast

3 Tb warm water (not over 100 degrees) in a measure

1 tsp sugar

Mix the yeast in the warm water, add the sugar, and let yeast liquefy completely.

1¾ cups (about 8 ounces) all-purpose flour (measure by scooping dry-measure cups into flour and sweeping off excess)

A 3- to 4-quart mixing bowl

A rubber spatula

2 tsp sugar

1¼ tsp salt

A pastry scraper or stiff spatula

Measure the flour into the mixing bowl. Make a well in the center with the rubber spatula and pour in the eggs. Sprinkle on the additional sugar and the salt; scrape in the liquefied yeast mixture. Cut and stir liquids and flour together with a rubber spatula, then turn out onto kneading surface, scraping bowl clean. Dough will be very soft and sticky. Work it with scraper or stiff spatula for a moment to blend ingredients completely, then scrape to side of kneading surface and let dough rest while you prepare the butter, next step.

3)
Kneading—pétrissage

This will be a very soft and sticky dough that now contains the minimum amount of flour; you will probably knead in more if dough remains too soft. Knead with one hand, keeping the other clean for emergencies.