Pate Feuilletée inversée

For 500 gr of dough (1st one) :

- 30gr of pastry flour (T45 Flour)

- 30 gr of bread flour (T55 Flour)

- 160 gr of room temperature butter

2nd one :

- 75 gr of pastry flour (T45 Flour)

- 75 gr of bread flour (T55 Flour)

- 1 teaspoon of salt

- 50 gr of butter 

- 10 cl of water

- 1/4 teaspoon of alcohol vinagar

Preparation :

Mix the flours and the butter of the 1st dough in a big bowl until you form a ball. Roll it out in a round shape of 2 cm thickness. Put it in a cellophane in the fridge for 2 hours.

Now for the other dough, mix all the ingredients together and add water little by little until the dough is well uniform but not too soft and too moist. Roll it out in square shape of 2 cm of thickness. Put it in cellophane and in the fridge for 2 hours.

Roll the 1st dough out onto 1 cm of thickness. Maybe you will need it to get it to take a room temperature before (it is maybe too hard when you take it out of the fridge). Place the second dough in the center of the 1st one and fold the 1st dough over it (the 2nd dough shouldn't be visible anymore).

Spread the 2 dough using your hand and then roll them out with a pin. Form a rectangle 3 times longer than large. Fold the 2 border towards the center (they should meet together, not be one on top of the other). Fold the dough in 2. Lightly flatten the dough put it in cellophane and in the fridge for 2 hours.

Take the dough out, place it so the folding is on the left side. Flatten it with your hand to soften it a little. Roll it out in a rectangle shape (a second time) 3 times longer than large. Fold the 2 border towards the center and fold it in 2. Put it in Cellophane and place it in the fridge for 2 hours.

Take the dough out, and again, place it so the folding is on the left side. Flatten it with your hand again.

Roll it out for the third time, in a rectangle shape 3 times longer than large. Fold this time the two border, one on top of the other.

You should have a square. 

Put it on cellophane and place it in the fridge for 2 hours. 

It is now ready to be used. When you will roll it out for using it, use your hands before, to soften it. Put it on a wax paper on an oven grill, poke holes in it with a fork and put it in the fridge for 1 to 2 hours.

After cooking, it is a delicious and very light dough, you can use it to cook pastries (we'll see which ones) and you can use it also for some appetizers, or salted tarts.