Inverted Puff Pastry

Preparation info
    • Difficulty


Appears in
My Best: Pierre Hermé

By Pierre Hermé

Published 2014

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  • 13 ¼ oz (375 g) butter
  • 1 lb 1


Work the butter and 5 ¼ oz (150 g) of flour together so that they are completely mixed. Form into a flattened ball and wrap in plastic before putting in the refrigerator for an hour. Relax the dough by mixing in the rest of the ingredients, form into a square, wrap in plastic, and allow to rest for