Baker-Pastry chef

Inverse puff pastry

7 cakes

Inverse puff pastry

Preparation

2000 g flour (9 % protein)
600 g butter
50 g salt
760 g water
1000 g Express Butter 82 % Fat - Sheet
  • Mix all the ingredients, except the water, to obtain a dry dough with a uniform, crumbly texture. Then add the water and the vinegar, and mix on low speed to obtain a homogeneous dough without kneading it.
  • Roll the dough out into a square shape of 30 x 40 cm and place it on a baking sheet. Cover with plastic film and leave to rest for at least 5 hours in the refrigerator.
  • After letting the dough rest, place it on a Corman Express butter sheet and place another Corman Express butter sheet on top. The dough is now in the middle and the butter on the outside.
  • Give three single turns with an hour’s rest between each turn, and then let rest for 12 hours.
  • After resting, give another three single turns with at least an hour’s rest between the turns.
Tip

  • Sprinkle the dough with a little flour during the first turns. After a few turns, this type of puff pastry can be treated as normal puff pastry.

Corman's products of the recipe

Express Butter 82 % Fat - Sheet

Express Butter 82 % Fat - Sheet

Quicker and easier to use

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