Inverse Puff Pastry
Inverse Puff Pastry
Apr 20, 2020
cheflindseyfarr.com
For this Apple Turnover, I’m using the inverted method. This method consists on the butter replacing the role of the dough in your traditional lock-in. So instead of dough-butter-dough aka French Lock-in, it’s now butter-dough-butter. Since the butter is on the outer layer of the lamination, I’ll have to work very fast and be extra careful while handling because the outer layer which is butter, is extra sensitive to temperature and can fall apart if there’s mishaps. But with success, you’ll get
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