What made the inverted puff pastry prime is that it bakes rather light and produces very flaky results. A technique consisting of incorporating the dough in butter rather than butter in dough. In order to get a workable slab of butter, it is previously softened and mixed with some flour, shaped into slab, and chilled. Make 3 days ahead prior baking. The secret in puff pastry making is resting time. The first day: mixing. Second day: folding and shaping into whatever pastries such as chaussons aux pommes (apple turnovers), galette, pies, vol-au-vent, etc... Third and last day; baking. Store puff pastry in freezer bag for up to 5 days in the refrigerator, or months in the freezer. Puff pastry folding protocole can be done making 5 or 6 single turns (Tour simple). Or, one single + one double + one single + one double.
Mix butter and flour until just combined. Shape into a ≈ 6''x 6''/15x15cm slab between 2 parchment paper sheets; chill overnight.
Mix all ingredients together until just combined. Flatten into a slab, wrap up and chill overnight.
Leave beurre manié out to soften for about 15 min. Butter and dough must be at the same consistency prior beginning folding. Flour work surface and butter slab. Roll out butter and dough into identical rectangle. Top beurre manié with dough – roll out into a large rectangle and fold in three thirds just like a business letter (Single turn / Tour simple). Repeat once; wrap up and chill for an hour, or more to rest. Repeat this step twice giving 6 single turn / 6 tour simple total. Or, as shown in the video, make one single turn + one double + one single + one double). Chill overnight prior using. Divide puff pastry into 2 or 4 portions. Roll out into 0.15''/4mm thick sheet; chill to rest prior achieving pastries.