Inverse puff pastry (chef Christophe Felder's recipe)
If you want to impress your friends and look like a chef, this recipe of inverse puff pastry is for you. And you know what? It's actually super easy to make!
Portions 2 doughs
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Ingredients
For the "simple dough"
- 150 ml cold water
- 1 tbsp white vinegar
- 12 g salt
- 350 g flour
- 115 g melted butter, lukewarm
For the "butter flour"
- 375 g cold butter diced
- 150 g flour
Instructions
For the "simple dough" (use the hook)
- Mix water and vinegar. Add salt to dissolve it. Add flour and butter.
- Knead the dough at low speed. Stop as soon as the dough is smooth and homogeneous, about 2 min.
- Roll it out to give it a rectangular shape (the final size should be about half the size of the butter-flour).
- Wrap the dough in plastic wrap and leave it in the refrigerator for at least 1 hour.
For the "butter-flour" (use the flat beater)
- Pour the flour and cold butter into the food processor bowl.
- Mix at low speed until the butter has absorbed the flour, about 1 to 2 min.
- Roll out the dough with a pastry roll to give it a rectangular shape twice as large as that of simple dough. Film it and store in the refrigerator for at least 1 hour.
Combining the doughs (see details and videos above)
- Place the butter-flour on a well floured surface. In its center place the simple dough. Fold the butter-flour all around the simple dough, to trap it completely.
- Roll out the dough with a pastry roll, lengthwise.
- Make a single fold, turn a quarter turn (to have the opening facing you), spread out again lengthwise and then make a double fold.
- Wrap the dough and place in the refrigerator for at least 1 hour.
- Place the dough on a floured surface.
- Spread the dough lengthwise, make a single fold, turn a quarter turn, spread again and make a double fold. Wrap and place in the refrigerator.
- After at least 1 hour in the refrigerator, the dough is ready to use.