Inverted Puff Pastry


  • 13 ¼ oz (375 g) butter
  • 1 lb 1 oz (500 g) T45 flour
  • cup (150 ml) mineral water
  • ½ oz (17, 5 g) fleur de sel
  • 4 oz (115 g) butter
  • A few drops white vinegar


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 an hour. Roll the pastry out into an oblong, fold the ends to the center, and then fold in two. This is the first double turn. Put back in the refrigerator for 2 hours and repeat the procedure. Return it in the refrigerator for another 2 hours and then give it a single turn: Roll out the pastry, fold in one-third and then fold the second third on top. Roll out the puff pastry, then cut it to shape and prick it with a fork. Place a sheet of parchment paper on the tray and lay the pastry on top. Place the tray in the refrigerator for at least 2 hours so that it rises well in the oven and cooks without shrinking. You can store the scraps in the freezer.