Inverted puff pastry

Ingredients

• 150 ml Cold water (very cold water)
• 15 g Fine salt (fine salt)
• 1 c. à soupe White vinegar (distilled white vinegar)
• 115 g Unsalted butter 82% fat (for dough) (unsalted butter with 82% fat)
• 350 g Type 55 flour (all-purpose flour)
• 150 g Type 45 flour (low-gluten flour, ideal for beurre manié)
• 375 g Unsalted butter 82% fat (for beurre manié) (very cold butter, ideally purchased at Lidl)
• 1 feuille Parchment paper (to wrap the beurre manié)
• suffisante portion Plastic wrap (to wrap the dough)
• 50 g Additional flour (for the work surface) (to flour the work surface)

Instructions

1. Prepare the dough

   In a bowl, combine 150 ml cold water, 15 g fine salt and 1 tbsp white vinegar. Melt 115 g butter with 82% fat, let it cool, then incorporate it into 350 g type 55 flour. Add the liquid mixture, mix briefly with the dough hook of the stand mixer until the dough comes together.

   Time: PT10M

2. Rest the dough

   Form a rough rectangle, wrap in plastic wrap and place in the refrigerator for 1 h30.

   Time: PT1H30M

3. Prepare the beurre manié

   In the mixer bowl, place 150 g type 45 flour and 375 g very cold butter. Use the paddle attachment to amalgamate until the butter is fully incorporated, then form a rectangle about 1 cm thick on parchment paper.

   Time: PT10M

4. Rest the beurre manié

   Wrap the butter block in parchment paper, place in the refrigerator for 1 h30.

   Time: PT1H30M

5. Roll out the beurre manié

   On a floured work surface, roll the butter block to 1 cm thickness with a rolling pin.

   Time: PT5M

6. Wrap the dough in the butter

   Remove the dough from the fridge, place it in the centre of the beurre manié, lightly flour the edges and fold the butter ends to completely enclose the dough. Wrap everything in plastic wrap.

   Time: PT5M

7. First double turn

   On the floured surface, roll the dough to about 0.5 cm thickness, then fold it like a book (fold in half). Turn a quarter turn to the right, square the rectangle with the rolling pin and brush off excess flour with the pastry brush.

   Time: PT10M

8. Rest after the first turn

   Wrap the dough in plastic wrap and place in the refrigerator for 1 h30.

   Time: PT1H30M

9. Second double turn

   Repeat the rolling, book fold and quarter turn as in the first turn. Remove excess flour and reshape a straight rectangle.

   Time: PT10M

10. Rest after the second turn

    Wrap again in plastic wrap and refrigerate for 1 h30.

    Time: PT1H30M

11. Final single turn

    Roll the dough to 1–1.5 cm thickness, then fold once, then a second time, removing excess flour between each fold. The puff pastry is now ready to be cut or used for king cakes.

    Time: PT10M

12. Cleaning and storage

    Wash all utensils, wipe the work surface and keep the dough in plastic wrap in the refrigerator or freezer depending on intended use.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g