Go Back
+ servings
Pâte feuilletée inversée

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!
Course: Baking
Cuisine: Française
Keyword: Basics, Easy recipe, French pastry
Portions 2 doughs
Prep Time: 30 minutes
Temps de repos: 4 hours
Print Recipe

Ingredients

For the "simple dough"

  • 150 ml cold water
  • 1 tbsp white vinegar
  • 18 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)

  • Pâte simple ingr.
  • Mix water and vinegar. Add salt to dissolve it. Add flour and butter.
    Pâte simple cuve
  • Knead the dough at low speed. Stop as soon as the dough is smooth and homogeneous, about 2 min.
    Pâte simple mélange
  • Roll it out to give it a rectangular shape (the final size should be about half the size of the butter-flour).
    Pâte simple étalée
  • 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.
    Beurre farine cuve
  • Mix at low speed until the butter has absorbed the flour, about 1 to 2 min.
    Beurre farine mélange
  • 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.
    Beurre farine étalé

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.
    Assemblage des pâtes
  • 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.