Reverse Puff Pastry

by Bernard

Reverse Puff Pastry

The inverted puff pastry combines the advantages of baking. So why "inverted"? Instead of putting the butter in the tempera, the fat is around the tempera. Reverse puff pastry is lighter and more crumbly and can be stored for up to four days in the refrigerator without losing its growing qualities. In addition, since the butter is on the outside of the dough, it is less prone to drying out and the puff pastry develops evenly... In short, a must try!
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Type de plat Dessert
Cuisine Française
Keyword Pasta
Tried this recipe?Let us know how it was!
Pate feuilletee inversee

Reverse Puff Pastry

The inverted puff pastry combines the advantages of baking. So why "inverted"? Instead of putting the butter in the tempera, the fat is around the tempera. Reverse puff pastry is lighter and more crumbly and can be stored for up to four days in the refrigerator without losing its growing qualities. In addition, since the butter is on the outside of the dough, it is less prone to drying out and the puff pastry develops evenly... In short, a must try!
No notes yet
Type de plat Dessert
Cuisine Française
Keyword Pasta
Tried this recipe?Let us know how it was!
La cuisine de Bernard
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