Inverted puff pastry
Materials used
– Rolling pin
Ingredients
Inverted puff pastry
Mani butter
✔330g tourage or PDO butter
✔130g flour
Dump
✔100g butter
✔305g T45 flour
✔10g salt
✔125g cold water
✔3g white vinegar
The recipe
For 1kg of puff pastry
Inverted puff pastry
Mani butter
✔330g tourage or PDO butter
✔130g flour
In the bowl of the food processor, add the chopped tourage butter and the flour. Mix with the hook until the mixture is smooth.
Spread on a sheet of baking paper and form a rectangle of even height. Cover with plastic wrap and chill for at least 1 hour.
Distemper
✔100g butter
✔305g T45 flour
✔10g salt
✔125g cold water
✔3g white vinegar
In the bowl of a food processor, add the softened butter, salt and flour. Start mixing and then pour in the cold water with the vinegar.
Then pour onto a sheet of baking paper and make a rectangle the same width as the kneaded butter. Use a rolling pin to make an even rectangle. Film and chill for at least 1 hour.
Make 2 double rounds and then 1 single round, leaving the dough to rest in the fridge for at least 2 hours between each round.
On the floured work surface, roll out the kneaded butter into a rectangle. Place the tempera in the middle. Fold the two ends of the beurre manié towards the middle, over the distemper to wrap it completely.
First double or wallet round
Roll out the dough lengthwise. Fold the top quarter downwards and then the bottom quarter upwards, leaving a space of about one or two fingers. Then fold the dough in half by half. Rotate the dough a quarter turn. With a knife, make small cuts in the dough on both sides. Wrap the dough in plastic wrap and chill for at least 1 hour.
Second double or wallet round – same as above
Roll out the dough lengthwise. Fold the top quarter down and then the bottom quarter up, leaving a space of about one or two fingers. Then fold the dough in half by half. Rotate the dough a quarter turn. With a knife, make small cuts in the dough on both sides. Wrap the dough in plastic wrap and chill for at least 1 hour.
Single turn
Roll out the dough lengthwise again, turn it a quarter turn and fold it in three, first the right side towards the middle and then the left side.
Your paste is ready to use.
Additional tips:
– Don’t knead your dough for too long
– Rework your rectangles so that they are even before folding.
– Remember to wrap your dough well between each round to avoid a crust forming.
– To cut your dough, it must be cold.
– Use a very sharp blade, such as a cutter or scalpel, to cut out your pastry otherwise you risk crushing your puff pastry.
