Technique
Inverted puff pastry
Making a crunchier and flavourful variant of the classic puff pastry
Equipment needed- Rolling surface
- Mixer
Ingredients
Step-by-step
Add flour to the Debic Top Gold Butter.
Mix the remaining flour with water, salt and sugar.
Give the dough 1 Dutch turn (4x4) and 1 Dutch turn (4x4).
Roll out the dough and cut into the desired shape.
Tips
- The temperature of the two doughs must be as similar as possible for best results. The finished dough can be kept in the refrigerator for four days.
- For a tompouce (millefeuille), give it one more French turn, otherwise it will be too rough. Debic Top Gold Butter Debic Croissant Gold Butter
Let us inspire you!
Let us inspire you!
