Inverse Puff Pastry after Supper

Set out unsalted butter, all purpose flour, and water before you start Inverse Puff Pastry after Supper. The batch is written for 12 servings.

Count on 1 hour of prep, 2 hours of resting, about 3 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Beurrage

• 30 tablespoons unsalted butter
• 1 ⅓ cups all purpose flour

Détrempe

• ⅔ cups water
• 2 teaspoons kosher salt
• 1 teaspoon distilled white vinegar
• 8 ½ tablespoons beurre en pommade
• 1 ¼ tablespoons sugar
• 1 ⅔ cups cake flour
• 1 ⅔ cups all purpose flour

How the cooking goes

1. Turn parchment into a 10-inch square.
2. Mix butter and flour for beurrage until the texture looks smooth. Roll into a 10-inch square inside parchment. Chill for 30 minutes.
3. Combine dry détrempe ingredients. Cut in softened butter. Add water/vinegar mixture and mix until dough forms. Knead gently until the texture looks smooth. Shape into 6½-inch square. Chill for 30 minutes.
4. Remove butter 5–7 minutes before dough so both are cold but pliable.
5. On a floured surface, place dough diagonally on a butter square. Fold butter over dough and seal seams.
6. Roll to ¼-inch thick (about 18 by 7 inches). Perform one envelope fold. Wrap and chill for 30 minutes.
7. Repeat two more sets of two single folds (six total turns), chilling 30 minutes between each set.
8. After the final turn, chill for at least 2 hours or overnight.
9. Roll to ⅛-inch thick. Chill 30 minutes before cutting.
10. Bake at 375°F (preferably convection) until deeply golden and fully puffed.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pie crust, open Almond Flour Tart Crust in a Pastry Shell and Pâte Sablée for the Dessert Plate.