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Inverted puff pastry
Learn how to make an inverted puff pastry, ideal for the king cake. This technique reverses the role of butter and the dough, offering an ultra‑crispy layering with a shorter preparation time than traditional puff pastry.
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Cost Breakdown
Critical Success Points
- • Wrap the dough in the beurre manié (step 6) – ensure the butter completely surrounds the dough for proper lamination.
- • First double turn (step 7) – precise fold and quarter turn to create the first layers.
- • Second double turn (step 9) – repeat the fold while maintaining the direction of the quarter turn.
Safety Warnings
- • Handle melted butter carefully to avoid burns.
- • Use a sharp knife to cut the dough to prevent slipping.
- • Do not leave the dough at room temperature for too long to prevent bacterial growth.
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