Name: Inverted Puff Pastry
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: French
Ingredients: 2.1 KG flour (for dough); 0.08 KG salt (for dough); 0.015 LITRE vinegar (referred to as lime juice in method); 1 LITRE water (for dough); 0.65 KG melted butter (added to dough); 2.25 KG butter (for butter block); 0.9 KG flour (for butter block)

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Inverted Puff Pastry — Formulation & Method | CuliNect