Pâte feuilletée inversée

As its name indicates, inverse (or reverse) puff pastry is a dough in which the positions of the détrempe and the beurrage are reversed—whereby the beurrage is on the outside rather than on the inside. When using this method, less gluten is formed, and the dough develops very evenly without much shrinkage. This in turn, produces an extremely tender and flaky baked pastry. It is often used when delicacy and texture are important to the finished dish. Chocolate puff pastry is created using the inverse method with, of course, the addition of cocoa powder to the flour. Feuilleté inversé has recently been popularized by the renowned French pastry chef, Pierre Hermé.