Name: Inverted Puff Pastry
Ingredients: ⅔ cup (150 ml) mineral water; 13 ¼ oz (375 g) butter; 4 oz (115 g) butter; A few drops white vinegar; ½ oz (17, 5 g) fleur de sel; 1 lb 1 oz (500 g) T45 flour

Preparation info

Difficulty
Easy

Appears in

My Best: Pierre Hermé

By Pierre Hermé

Published 2014

About

Ingredients

13 ¼ oz (375 g) butter
1 lb 1

Pastry
Vegetarian

Method

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

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Inverted Puff Pastry

Ingredients

Method

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