Inverted Puff Pastry

This method results in a flakier and more consistent pastry compared to the classic puff pastry. One of the key components is the butter block, also known as beurrage or beurre manié. By combining butter with flour, you create a stable structure that prevents the butter from melting too quickly during the lamination process, leading to those perfect, delicate layers in your pastries. Mastering the art of Inverted Puff Pastry requires patience and precision, but the results are truly worth it. With each fold and turn, you're building up layers of buttery goodness that will shatter with every bite.