I am always intimidated by making my own puff pastry. Today, I thought of conquering my fear and make one instead. This not just any puff pastry, this is an inverted puff pastry. I came to know about this when I was doing my research about puff pastry and I was quite mesmerized by the idea of it. I still am. A normal puff pastry is a dough wrap around a butter block, but an inverted puff pastry is the other way around. A butter block wrap around a dough. Kinda cool if you think about it. So, I decided to take up the challenge and make one this Xmas season. This will also sit nicely in my final 12th Xmas themed recipe. Please stay tuned. I also included a tip ,which I had learnt during my research, down in the directions listed below, about staying in a hot and humid climate. I hope you will give this recipe a try, if a geezer like me can do it, so can you.
(Make One 16 X 8 Inch Pastry)
Butter Block / Beurre Manié:
Unbleached Bread Flour Softened, 105g
High Quality Unsalted Butter, 240g
Unbleached Bread Flour, 225g
High Quality Unsalted Butter Softened, 50g
Sea Salt, 8g
Vinegar, 1/2 TSP
Prepare butter block.
In a bowl, add flour and butter.
Mix with a spatula until the flour is fully incorporated into the butter.
Transfer into a zip lock bag.
Keep chill in the fridge overnight.
Prepare the dough.
In the same bowl, without cleaning or washing, add flour, butter and salt.
Knead together until it resembles wet sand.
Add in vinegar.
Gradually add in water while still mixing with a spatula.
Once it comes together into a dough, knead inside the bowl until well combined.
You can transfer everything on a working surface to finish kneading as well.
*Do not add in more flour or water.*
Transfer into another zip lock bag and keep chill in the fridge overnight.
The next day, lay cling film on a working surface.
Transfer the dough onto cling film.
Cover the dough with another piece of cling film.
Using a rolling pin, roll into a 8 X 8 inch square.
On the same working surface, lay out another piece of cling film.
Transfer the butter block onto the cling film.
Cover the butter block with another piece of cling film.
Using the rolling pin, roll into a 16 X 8 inch rectangle.
Place the dough on 1/2 of the butter block, removing the cling film.
Letting cling film do it's work, fold the other 1/2 of the butter block to fully cover the dough.
Wrap the pastry with the cling film.
Chill in the fridge for 1 hr.
*If you are residing in a humid climate, like myself, chill the pastry together with the working surface. Another way is to have an air-conditioned kitchen. The temperature plays a huge part in a successful pastry making. Too hot of a temperature, the butter will be softened super fast and ruin the dough.*
After 1 hr, with pastry still in between 2 cling film, roll out into 16 X 8 inch rectangle.
The lamination process.
To make the 1st turn, fold the bottom third of the rectangle to the center.
Fold the top third down and over it, just like folding a letter, letting cling film do it's work.
Wrap the pastry and chill in the fridge for 1 hr.
To make the 2nd turn, rotate the dough 90 degrees.
Roll out the dough into a 16-by-8-inch rectangle.
*Careful not to allow the butter to break thru the dough.
If the room is too warm, the butter will become too soft and break thru the dough. If that happens, stop and chill the dough until the butter hardens again.*
Repeat the process of rolling, folding and rotating for up to 6 times.
After the 6th time, chill in the fridge overnight before baking.
You can at this point choose to freeze the pastry.
You can freeze up to 1 month.
Thaw in the fridge overnight before baking.
Slice out portions.
Brush the pastry with egg wash.
Bake in a preheated oven of 180 degrees celsius or 360 fahrenheit.
Bake for 20 to 30 mins or until golden brown.