Today’s post is “How To Make Inverse Puff Pastry.” This marks a slight departure from my usual posts, as there is no cooking or baking involved; it is simply the preparation of a version of puff pastry. This pastry can then be used later, however you wish. Although shop-bought puff pastry can be of high quality, homemade is generally superior.
Firstly, most shop-bought puff pastry contains little or no butter. Secondly, the ‘all butter’ versions in stores are often very expensive. This recipe yields at least 1130g (2 1/2 lbs) of puff pastry, equivalent to at least 3 sheets of UK shop-bought puff pastry. It also turns out to be more cost-effective than shop-bought ‘all butter’ puff pastry, with this version containing more than 40% butter.
It is a long process to make the pastry. However, most of that time is spent waiting as the pastry chills. There isn’t too much active work. Once made, the pastry can be stored in the fridge for a few days or frozen for up to 3 months. Divide into portions before freezing.
There are three main types of puff pastry: classic, inverse, and rough puff. Each method works well. I already have for making rough puff and inverse puff pastry on the blog. However this version of inverse puff pastry is slightly easier and has more layers.
Process for Inverse Puff Pastry
The process is quite simple, particularly if you prepare in advance. Make two templates of parchment paper. The larger one is for wrapping the beurrage (butter paste), and a smaller template is used for wrapping the détrempe (flour dough).
Make a simple butter paste and then wrap and chill it. Make the flour dough and wrap and chill that too. Enclose the cold flour dough into the butter paste neatly. Wrap that and chill it again. It is now ready for the tourage, the method of laminating the dough. Roll it out into a rectangle and perform a double turn (explained in the recipe). Chill the dough again, then repeat the rolling for another double turn. After chilling once more, do a single turn (explained in the recipe). After chilling once more, the inverse puff pastry is ready to use.
Use the pastry for either sweet or savoury recipes. Either will work very well indeed.
My Puff Pastry
I found this method for the puff pastry slightly easier than previous versions, with excellent results. Although I will buy puff pastry for ease, my preference will always be to make my own.
Here is a recipe for a version of Rough Puff Pastry.
How To Make Inverse Puff PastryCourse: How To …, Pies, TartsDifficulty: Medium
- Butter Paste(beurrage)
150g(1 cup, based on scooping packed flour into a 250ml cup) plain flour
375g(1 1/2 cups + 2 1/2 tbsp) unsalted butter, soft
- Flour Dough(détrempe)
355g(2 1/3 cups+ 1 tsp, based on scooping packed flour into a 250ml cup) bread flour
115g(1/2 cup) unsalted butter, melted and cooled
150ml(1/2 cup + 2 tbsp) water, room temperature
7.5ml(1 1/2 tsp) white vinegar
15g(2 1/2 tsp) salt
- Make one template to enclose butter paste, out of parchment paper. The dimensions when wrapped will be 20cm x 36cm(8 inc x 14 in).
- Make a second template for the flour dough, dimensions will be 15cm x 18cm (6 in x 7 in).
- Place the flour and butter for the butter paste into the bowl of a stand mixer and beat until fully comibined.
- Place the butter paste onto the larger template and enclose it to a neat rectangle. Then chill in the fridge for at least 2 hours.
- Mix the water, salt and vinegar together.
- Place the bread flour into the bowl of a stand mixer and pour in the water mixture.
- Using the dough hook mix until everything clumps with just a few dry crumbs.
- Pour in the melted butter and mix until the dough is formed and fully combined.
- Place the dough onto the smaller template and wrap it neatly. Chill it in the fridge for 2 hours.
- Take the butter paste from the fridge and unwrap the top, leave for about 30 minutes.
- Unwrap the flour dough and place it in the centre of the butter paste.
- Fold the butter paste up from the bottom, over the flour dough, then fold the butter paste from the top over the flour dough.
- Neatly press the two edges, that meet in the middle, together.
- Close the side edges together, so the flour dough is fully encased within the butter paste.
- Wrap it up in plastic wrap and chill for 2 hours.
- Place the chilled dough onto a well floured surface and sprinkle flour over the top. The closed edges should face north to south.
- Roll our the dough to a long rectangle, about 50cm x 20cm (20 in x 8 in).
- Fold the bottom edge up to halfway on the dough.
- Fold the top edge down to halfway on the dough. Neatly line up with the bottom edge.
- Now fold the dough in half again. That has completed what is known as a double turn.
- Wrap the dough in plastic wrap and chill for two hours.
- Repeat the process to roll out the dough again and do another double turn, then chill again for 2 hours.
- After two double turns and the dough is chilled take it out of the fridge onto a floured surface.
- The closed edge should be to the right side. Roll the dough out to a rectangle again 20cm x 50 cm.
- Fold the bottom 1/3 over the dough.
- Fold the top 1/3 onto the dough to create a neat rectangle, brushing off any excess flour in the process.
- Wrap the dough in plastic wrap and chill for 2 hours, then the pastry is ready to use.
- Store the pastry in the fridge for up to 3 days, or up to 3 months in the freezer(divided into portions).