Reversed Puff Pastry (Pâte Feuilletée Inversée)
Reverse-folded puff pastry dough, with butter enveloping the dough, resulting in minimal shrinkage and requiring no final resting before baking.
Ingredients
Butter
1 lb 4 oz / 500 g
Bread flour (for butter mixture)
10 oz / 250 g
Bread flour (for dough)
1 lb 4 oz / 500 g
Salt
1 oz / 25 g
Water
11 oz / 270 g
Butter (melted)
7 oz / 175 g
Instructions
1
Step 1
Combine the first quantities of butter and flour in a mixing bowl and mix together, either by hand or with the paddle attachment of a mixer, until completely blended.
2
Step 2
Roll the butter mixture between two sheets of parchment paper to make a large rectangle 3/4 in. (2 cm) thick. Refrigerate for 30 minutes.
3
Step 3
Mix the remaining ingredients into a dough using the procedure described in steps 1 and 2 of the formula for Classic Puff Pastry. Wrap and refrigerate for 30 minutes.
4
Step 4
Roll out the dough to make a rectangle half the size of the butter rectangle.
5
Step 5
Place the dough on the top half of the butter rectangle. Fold the butter over it to enclose completely, using the parchment to lift the butter.
6
Step 6
Chill for 30 minutes.
7
Step 7
Give the dough 5 three-folds. Be sure to dust the work surface well with flour so that the butter does not stick.
