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Reverse puff pastry
A reverse puff pastry where the butter wraps the dough, giving a very risen and crispy flaky layer, ideal for 24 cm galettes. The recipe includes the dough, the butter block, three turns (two double turns and one single turn) with resting times in the fridge.
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Critical Success Points
- • 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
Safety Warnings
- • Be careful with hot melted butter when preparing the dough
- • Use a sharp knife to avoid slips
- • Do not leave the dough at room temperature too long to avoid bacterial growth
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