Inverse puff pastry

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Corman products used for this recipe

Mix all the ingredients, except the water, to obtain a dry dough with a uniform, crumbly texture. Then add the water and the vinegar, and mix on low speed to obtain a homogeneous dough without kneading it.
Roll the dough out into a square shape of 30 x 40 cm and place it on a baking sheet. Cover with plastic film and leave to rest for at least 5 hours in the refrigerator.
After letting the dough rest, place it on a Corman Express butter sheet and place another Corman Express butter sheet on top. The dough is now in the middle and the butter on the outside.
Give three single turns with an hour’s rest between each turn, and then let rest for 12 hours.
After resting, give another three single turns with at least an hour’s rest between the turns.

2000 g flour (9 % protein) 600 g butter 50 g salt 760 g water 1000 g Express Butter 82% fat – Sheet

Preparation