Homemade Inverted Puff Pastry


Written by Ben

This puff pastry is way easier to make than the non inverted one, with a cold enough room and the right cookware, anybody can do it without loosing his temper. For this version, instead of encapsulating the butter in the dough, you do the opposite by making two doughs:  one made from mainly butter and one made from mainly flour.  This differs from the original way of making puff pastry where a brick of butter is flattened and rolled in between a dough. This resolves the frustrating issue of cracking dough while you make turns. You can also buy puff pastry at a mart in Seoul such as High Street or Foreign Mart but by making it yourself, you can be sure that butter will be used instead of shortening, which results in a tastier dough.

To practice (which is advisable before you attempt the recipe) you can cut two square shapes in parchment paper, one bigger and one smaller. The biggest will be the butter dough and the smallest the 2nd dough. The butter dough will be wrapped around the 2nd dough.

First butter dough: 375g softened butter, 150g flour.
Mix by hand the softened butter and flour, until you make a smooth ball.
Roll out a square about 1cm thick, cover with plastic wrap and reserve in the refrigerator for at least 1 hour.

2nd dough: 350g flour, 110g melted butter then cooled, about 15cl of water 1 teaspoon white vinegar, 15g of sea salt (2 or 3 times less if you are using table salt). Warning: do not pour all the water at once. You don’t need to incorporate it all. If it is too firm, the dough will be difficult to spread, too soft, it won’t puff well. Why vinegar? This acts as a preservative during the refrigeration stage, in case you want to store it for later.

Dissolve sea salt in water. Mix all the elements for a soft but not smooth consistency. Roll out in a square around 2cm thick, cover it with plastic wrap and put in the fridge for at least 1 hour.

If the dough is too firm once you take it out of the refrigerator you can wait several minutes before working, to avoid cracking. When the butter dough starts to be flexible it is time to fold it around the 2nd dough (as in the photo above).
Wrap the 2nd dough by taking the corners of the butter dough and putting it in top of the 2nd one.
Don’t hesitate to weld the butter dough. We want to encapsulate the 2nd dough in the butter dough.
Wrap it in plastic wrap and put it back in the fridge for at least 1 hour.

The turns:
Unlike normal puff pastry which requires 4 or 5 turns, you have to do 2 double turns and one simple turn only.

If the temperature of your room is around or below 18 degree C, you can do all the turns in one shot. I recommend you to turn on your a.c. or turn off your radiator. However, if you see the dough starting to get too soft while working it, put it back in the fridge for around 20 mins. If you have a Tupperware rolling pin, you can fill it partially with water and put it in the freezer!

BBC food explains the next step very well, “On a floured surface, roll out your dough by gently taping it with the rolling pin to produce slight ridges and after you can lengthen it, around 3 times longer than its width (something around 15 cm x 45 cm). Try to roll the pastry as evenly as possible. If the pastry becomes thicker at the ends, tap the edges with the end of the rolling pin to create even thickness. While doing the turns, keep the pastry moving, so that it doesn’t stick to the work surface. If it gets stuck, use a palette knife to loosen it.”
Remove the flour stuck on the pastry while doing the double turn like the picture below:

Now your pastry should look like a wallet. Roll it out again lengthwise and do another double turn like before.
Roll it out one last time and do a simple turn.  Now it’s finished!
To store it in the freezer, roll out the pastry lengthwise and cut it into the desired size. I made 3 pieces of pastry and the thickness was about 2-3 mm. I rolled them in parchment paper, wrapped them in plastic wrap and put them in the freezer.
I confess it is a little bit long to make but since you are making several puff pastries at once and can store them in the freezer, it’s worth the hassle.

I made a Vanilla Millefeuille (Napoleon) with a little bit of mascarpone and whipped cream

Roll out the dough into a rectangle 2mm thick, or the size of your baking sheet. Place it on a sheet of silicone or parchment paper slightly moistened with water. Set it aside for 1-2 hours in the refrigerator.  This way it will rise better and will not retract. Preheat the oven to 230 ° C.

For the millefeuille, you are going to be cooking the same puff pastry twice.  Once on top and once on the bottom by flipping it halfway through the cooking time.  Pay careful attention to the change in temperature because during the process, you need to make adjustments for the cooking temperature.


For starters, sprinkle granulated sugar evenly on top, put it in the oven and immediately lower the temp to 190 ° C. Let it cook 7/8 minutes, then cover with something (like a pan) to keep it from rising too much. Continue cooking for 5 more minutes.

After the 5 minutes are up, you need to flip the pastries.  To do this, remove the pan you used to cover your millefeuille with, and cover the puff pastry with a sheet of silicone or parchment paper, put another tray on top and quickly flip it. Remove the first tray and the baking paper. Higher the oven temp to 250 ° C – 230 °C – sprinkle powdered sugar evenly the top of the flipped pastry and bake for 8 to 10 more minutes. Watch the coloration. After taking them out of the oven, the millefeuile should be glossy on top, and matte and crisp on the bottom. Because of the caramelized sugar, whatever you choose to layer between the millefeuille will not make the pastry soggy.  Of course you can also enjoy as is! The total cooking time was about 20 min.
I put a little bit too much sugar on top of the crust… I made this little thingy type of pain au chocolat with the leftover. It isn’t the right pastry dough so it doesn’t taste like a true one but it was just a treat for myself!



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