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Inverted puff pastry recipe

Reverse puff pastry


  • Total Time: 40 minutes

Description

Recipe of the inverted puff pastry with crispy and light flaky crust (quantity to make 2 galettes des rois or 2-3 puff pastry tarts)


Ingredients

Kneaded butter

  • 375 g Butter (softened and cut into pieces)
  • 150 g Flour

Distemper ( dough )

  • 150 g Water
  • 110 g Butter (melted and cooled)
  • 350 g Flour
  • 10 g Salt
  • 1 tbsp White vinegar

Instructions

Kneaded butter

  1. Place all ingredients in the mixer bowl with the flat spatula, chopped butter and flour.
  2. Mix on medium speed for about 1 minute until smooth.
  3. Place the mixture on a sheet of parchment paper and fold the sheet over the butter and roll out to form a square butter sheet.
  4. Place in the refrigerator for 1 hour.

The distemper (the dough)

  1. Place all the ingredients in the bowl of a mixer fitted with the dough hook, water, melted butter, flour, salt and vinegar and mix at medium speed for 1-2 minutes until you get a homogeneous dough ball.
  2. Place the dough on a work surface and form a square of dough then cover with cling film and place in the refrigerator for 1 hour.

Incorporating the distemper into the butter sheet

  1. Place the sheet of butter on a well-floured work surface and gently roll out with a rolling pin to form a large square.
  2. Also roll out the distemper to form a square of dough smaller than the butter.
  3. Place the dough in the center of the butter and close the corners on the dough to completely cover it, then seal the edges with your fingers.

Folding the dough

  1. Roll out the dough to a length of 30 cm.
  2. Fold the dough in 4 starting by folding the top edge, then bring the bottom edge and fold again in 2.
  3. Cover with cling film and place in the fridge for 1h-1h30.
  4. Take the dough out of the fridge and place it back on the floured work surface (opening on the side) and make a double turn again, then let the dough rest in the fridge for another 1h-1h30.
  5. Finish by making a single turn, place the dough on the floured work surface still with the opening on the side and roll out with a rolling pin to a length of 20 cm and fold the dough in 3.
  6. Cover with cling film and let the dough rest for about 1 hour before using.

Notes

Conservation: about 5 days in the refrigerator and up to 3 months in the freezer.
Quicker preparation: Let the dough rest for 30 minutes in the freezer between each folding.

  • Prep Time: 40 minutes
  • Category: Dessert
  • Cuisine: french

Keywords: inverted puff pastry, puff pastry