Inverse Puff Pastry
A professional method for making inverse puff pastry with superior lamination and deeply buttery, flaky layers.
Servings: 12 servings
Ingredients
Beurrage:
- 30 tablespoons unsalted butter
- 1 ⅓ cups all purpose flour
Détrempe:
- ⅔ cups water
- 2 teaspoons kosher salt
- 1 teaspoon distilled white vinegar
- 8 ½ tablespoons beurre en pommade
- 1 ¼ tablespoons sugar
- 1 ⅔ cups cake flour
- 1 ⅔ cups all purpose flour
Instructions
- Fold parchment into a 10-inch square.
- Mix butter and flour for beurrage until smooth. Roll into a 10-inch square inside parchment. Chill for 30 minutes.
- Combine dry détrempe ingredients. Cut in softened butter. Add water/vinegar mixture and mix until dough forms. Knead gently until smooth. Shape into 6½-inch square. Chill for 30 minutes.
- Remove butter 5–7 minutes before dough so both are cold but pliable.
- On a floured surface, place dough diagonally on a butter square. Fold butter over dough and seal seams.
- Roll to ¼-inch thick (about 18 by 7 inches). Perform one envelope fold. Wrap and chill for 30 minutes.
- Repeat two more sets of two single folds (six total turns), chilling 30 minutes between each set.
- After the final turn, chill for at least 2 hours or overnight.
- Roll to ⅛-inch thick. Chill 30 minutes before cutting.
- Bake at 375°F (preferably convection) until deeply golden and fully puffed.
Video
Notes
- Technique: Butter must stay cold yet pliable throughout lamination.
- Storage: Freeze flat between parchment for up to 2 months. You can refrigerate up to 2 days before using.
- Yield: Two baking-sheet-sized sheets of dough.
Nutrition
Calories: 503kcal | Carbohydrates: 38g | Protein: 6g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 457mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1123IU | Calcium: 19mg | Iron: 2mg