Reverse puff pastry

Ingredients

• 500 g T55 Flour (For the dough)
• 250 g Melted butter (84% fat) (For the dough, melted then slightly cooled)
• 200 ml Warm water (About 30 °C)
• 15 ml White vinegar (1 tablespoon)
• 5 g Fleur de sel (1 teaspoon)
• 250 g Butter (84% fat) for the butter block (Very cold butter, ideally 84% fat)
• 250 g T45 Flour (For the butter block, makes the pastry lighter)

Instructions

1. Prepare the dough

   In the mixer bowl, combine the fleur de sel, vinegar, and warm water. Add the cooled melted butter, then the T55 flour. Mix on low speed until a homogeneous dough forms, without overworking.

   Time: PT10M

2. Form the dough

   Roll out the dough into a rectangle about 25 × 15 cm and 2‑3 cm thick. Set aside on the work surface.

   Time: PT5M

3. Prepare the butter block

   In another bowl, work the very cold butter with the T45 flour until a pliable, homogeneous paste forms.

   Time: PT5M

4. Roll out the butter block

   Roll out the butter block into a rectangle twice the size of the dough (about 50 × 30 cm). Shape a neat rectangle with the pastry scraper.

   Time: PT5M

5. Wrap and rest

   Wrap the dough with the butter block, form a tightly sealed package, cover with cling film and place in the refrigerator for 30 minutes.

   Time: PT30M

   Temperature: 4°C

6. First double turn

   On a floured surface, roll the dough to about 1 cm thickness. Fold the two sides toward the center leaving 1 cm between them, then fold the outer sides over the center (letter fold). Shape a neat rectangle, remove excess flour.

   Time: PT10M

7. Rest after first turn

   Wrap again in cling film and place in the refrigerator for 2 hours.

   Time: PT2H

   Temperature: 4°C

8. Second double turn

   Repeat the rolling (press with the roller first) then the letter fold as in the first turn.

   Time: PT10M

9. Rest after second turn

   Wrap and refrigerate for an additional 2 hours.

   Time: PT2H

   Temperature: 4°C

10. Final single turn

    Roll the dough one last time, pressing with the roller. Fold the first third under the second third (single turn). The dough is ready to be cut into galettes.

    Time: PT10M

11. Cut the galettes

    Divide the dough into 4 disks of 24 cm diameter (or 2 galettes of 24 cm). Use a sharp knife or a pastry cutter.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

10 g

Carbohydrates

100 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of T55 Flour: All-purpose flour
• Instead of Melted butter (84% fat): Charente‑Poitou AOP butter
• Instead of White vinegar: Apple cider vinegar
• Instead of Fleur de sel: Fine salt
• Instead of Butter (84% fat) for the butter block: Charente‑Poitou AOP butter
• Instead of T45 Flour: All-purpose flour

Equipment Needed

• Stand mixer or mixing bowl
• Rolling pin
• Floured work surface
• Cling film
• Pastry scraper
• Kitchen scale
• Kitchen knife
• Kitchen ruler or measuring tape (optional)

Critical Steps — Do Not Skip

• Ensure the butter and dough are at the same temperature (18‑19 °C) before wrapping
• Observe the refrigeration resting times (30 min, 2 h, 2 h)
• Do not overwork the dough during the initial mixing
• Use the roller press technique so the butter stays incorporated

Chef Tips from the Video

• Use 84% fat butter for a lighter puff pastry
• Lightly dust the work surface with T45 flour to prevent the butter from sticking
• Do a small bake test on a piece to check the puff before baking the final galettes

Troubleshooting

Storage

Refrigerator: Keep the dough wrapped in cling film in the refrigerator for up to 2 days.

Freezer: Can be frozen, well wrapped, for up to 1 month. Thaw in the refrigerator 12 h before use.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared 2 days ahead and kept refrigerated
• After the final turn, the dough can be frozen and used later