Last year, I made an inverse puff pastry in order to prepare a galette des rois. I must say that inverse puff pastry (meaning the beurre manié encloses the détrempe — the butter is on the outside) is particularly delicious. The pastry melts in the mouth.
Last year too, I wanted to try Pierre Hermé’s version — a great man who needs no introduction. The recipe is slightly different from the one I’d made, but just as delicious. I did notice, however, that the dough was a little harder to work with, because the butter is on the outside. In any case, nothing beats homemade puff pastry! It’s not complicated to make, just a little long, as there are many resting phases.
Epiphany is on Sunday! You’ve got time to make it 🙂
Tips and Tricks
Never use too much flour on the work surface, as this will change the final texture.
You can divide the dough into several portions and freeze them for later use. In that case, freeze the portions after the two double folds but remember to complete one single fold after defrosting, before use.
After the two double folds, the dough can be kept in the refrigerator for up to 48 hours.
Ingredients & preparation
3 components · Full recipe
First Dough or “Beurre Manié”
Ingredients
- 375 g (13.2 oz) butter (82% fat content)
- 75 g (2.6 oz) T45 flour
- 75 g (2.6 oz) T55 flour
Preparation
1
Mix the soft butter and flour until you have a smooth, homogeneous dough.
2
Place the dough on a sheet of cling film, shaping it into a rectangle about 2–3 cm (1.2 in) thick.
3
Refrigerate for 2 hours.
Second Dough
Ingredients
- 110 g (3.9 oz) melted and cooled butter
- 175 g (6.2 oz) T45 flour
- 175 g (6.2 oz) T55 flour
- 7 g (0.2 oz) salt
- 100 ml (3.4 fl oz) water
Preparation
1
Mix the flour and melted butter together.
2
Add the salt, then gradually add the water, mixing to form a smooth dough — neither too firm nor too soft.
3
Wrap in the same rectangular shape as the first dough and refrigerate for 2 hours.
Lamination
Ingredients
- None
Preparation
1
Roll out the first dough so that it is twice the size of the second dough. Place the second dough on the first as shown in the diagram above, then fold to enclose it and complete the first double fold. Wrap in cling film and rest in the refrigerator for 30 minutes.
2
Perform a second double fold, making sure to start with the seam of the dough to your left (the fold is on the left). Roll the dough out lengthwise, then carry out the second double fold. Wrap and refrigerate for 30 minutes.
3
The third and final fold is a single fold, which is done at the moment of use. Simply fold the dough in thirds as shown in the diagram above.
4
Leave to rest one final time in the refrigerator, wrapped in cling film, for 30 minutes.
5
Roll out the dough to approximately 3 mm thickness before using.
Gallery
