(Please turn on the subtitles for a detailed step-by-step explanation)
What is the difference between inverted puff pastry and traditional puff pastry?
Inverted puff pastry means that the butter is wrapped around the outside of the dough during the lamination process, instead of being wrapped inside like traditional puff pastry. This method of making puff pastry is less elastic than traditional puff pastry, has less chance of shrinking in the oven and has a better texture.
Ingredients
Yield： Puff pastry about 520g
Butter square (Beurrage)
butter 210g
all purpose flour 82g
Dough (Détrempe)
all purpose flour 88g
cake flour 88g
white granulated sugar 7g
salt 5g
softened butter 55g
ice water 72g
white vinegar 2g
Reference: cheflindseyfarr.com/inverse-p... （thank you @ChefLindseyFarr for sharing）