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Fold the edges of the “butter-flour” edges over the “simple dough” so it is trapped inside.<\/p>\n\n\n\n
As I was about to start this recipe, a little drama happened! My precious cooking scale was out. After running out to buy some batteries, it turned out it was not it. I had no other option but to buy a new one, but I had no option than to wait a few days before I could finally prepare a puff pastry.
That said, let’s get started and do you me a favor: try it, you’ll see it’s much less scary than it looks.<\/p>\n\n\n\n
People are often scared of doing their own puff pastry. This recipe requires waiting time and understanding the folding, but other than that it’s pretty easy. I’ve never tried the classic recipe, but this inverse puff pastry is a perfect option. I’ve been using the same recipe for years, from pastry chef Christophe Felder’s, I find it perfect. I adapted a bit the process by speeding up the folds [see below].<\/p>\n\n\n\n
Before taking the plunge, I was worried about the quality of the butter. Puff pastry involves a large amount of butter, and even more a special one called “beurre de tourage” [a large sheet of dry butter, very rich in fat (84%), and of high quality]. But I can’t find this kind of butter easily in Montreal. So I bought butter at the grocery store, which turned out to work very well. I buy any brand [depending on specials], so it can be either a brand name or a house brand. My puff pastries have always worked pretty decently. And when I need a sheet of butter [literally a butter in the shape of a sheet], I slightly soften the amount of butter I need; I form a sheet, film it and put it in the fridge to harden. Works like a charm.<\/p>\n\n\n\n
Now the main point of the recipe: the folds. For the dough to rise properly, it must be folded several times to form layers. This will allow the dough to form the famous puffs. You must make at least 5 to 6 folds for a successful puff pastry. There are several methods to make them. The classic version is to make simple folds. If you do so, you will need a whole day to make your dough since you have to put it back in the fridge between each fold. But luckily, you can also do double folds! And you can cheat a little more by combining a single and a double fold at a time! But there is a limit, if you make more folds in a row, the dough warms up, and you risk damaging it.<\/p>\n\n\n\n
So here’s how I do it: first, a single fold, and I go straight on with a double fold. I put the dough back in the fridge [1 to 2 hours, or more if I have other things to do], and I do the same thing again: 1 single and 1 double fold. There you go, you have six folds, and the dough is ready. It has to be placed one last time in the fridge, and it can be used. The puff pastry must always be very cold when you use it.<\/p>\n\n\n\n
The “butter flour” should be about twice the size of the “simple dough.” I spread them to the right size before putting them in the fridge. I find it easier to spread them immediately than after resting in the fridge, as they are much more rigid. Place the “butter flour” on a well-floured counter and the “simple dough” in its center.<\/p>\n\n\n
Fold the edges of the “butter-flour” edges over the “simple dough” so it is trapped inside.<\/p>\n\n\n\n