Inverse Puff Pastry

Kneaded Butter

1. Cut the butter into small cubes.
2. In the stand mixer bowl, sift the flour and add the butter cubes.
3. Using the paddle attachment, mix until a creamy consistency is achieved.
4. Place into a 20 x 36 cm template, and refrigerate for 2 hours.

Détrempe

1. Sift the flour into the stand mixer bowl.
2. Mix the water, salt, and vinegar.
3. Melt the butter.
4. Add the water mixture to the flour, and beat with the dough hook.
5. Add the melted butter.
6. As soon as everything comes together, wrap in a 15 x 18 cm template.
7. Refrigerate for 2 hours.

Lamination

1. Wrap the détrempe in the kneaded butter, and seal.
2. Perform a double turn.
3. Refrigerate for 2 hours, wrapped in plastic wrap.
4. Perform a double turn, refrigerate for 2 hours, wrapped in plastic wrap.
5. Perform a single turn.