Inverted puff pastry

Ingredients for 10 puffs

• Basic Dough
• 220 g of “00” superfine soft wheat flour
• 60 g of “0” type soft wheat flour
• 10g of salt
• 140 g of water
• Butter for the flaking (room temperature)
• 120 g of wheat flour tender type “00”
• 380 g of unsalted butter softened at room temperature

Method

First of all, consider that this type of puff pastry must rest at least 1 night in the refrigerator, so you will have to prepare it in advance.

Start by gently mixing (not too quickly) the ingredients for the basic dough. Sift the two flours and mix them with the salt, and as usual knead, by hand or with the mixer, with the water you have measured.

As you know, the amount of water needed can vary as it depends on several factors so adjust it yourself, adding a little at a time if needed, considering the goal is to obtain a smooth, homogeneous and rather firm mixture.

It will take several minutes of kneading to obtain the desired result.
Wrap with plastic wrap and put in the refrigerator to rest for 1 hour.

Now prepare the butter for the flaking.

Divide the soft butter into small pieces and mix them in a mixer with the flour. You can use the leaf hook but always keep it at a low speed so the butter is not heated up too much.

When you have obtained a nice homogeneous mixture form a square with the dough and wrap it in plastic wrap.

Leave it to rest in the refrigerator for at least 40 minutes.

After this resting time, take the butter for the flaking out of the fridge and, with a lightly floured rolling pin, roll it out in a rectangle of about 40cm by 15cm.

Take the base dough out of the fridge and, with the help of a lightly floured rolling pin, roll it out in a rectangle smaller than the previous one, about 26 cm by 13 cm.

Place this smaller square of dough onto the butter square for the flaking.

Fold the whole thing onto itself in three symmetrical portions.

Roll out with a rolling pin and fold again into three symmetrical parts.

Roll out again and leave to rest for 4 hours in the refrigerator.

After 4 hours fold the dough into 4 parts bringing the ends twice towards the center.

Roll out with a rolling pin.

Finish with a simple turn by folding into 3 parts.

Roll out for the last time with a rolling pin and let it rest, wrapped in plastic wrap, in the refrigerator until ready to use.

This quantity of ingredients are correct for preparing 10 square sheets of 10 cm each side.
Cook in a static oven at 220 ° C.