Pierre Hermé's "inverse puff pastry", or "Pâte feuilletée inversée": Sounds scary to make but worth give it a try!

Name: Pierre Hermé's "inverse puff pastry", or "Pâte feuilletée inversée": Sounds scary to make but worth give it a try!
Ingredients: I heard about this kind of puff pastry a long long time ago, and I always wonder, how can someone make pâte feuilletée with the butter on the outside, I believed that it should be hard to make.; So I let my fear conquered me for a long time, or I just didn't believe in myself. Until lately I think I grown up (^^ spiritual way, not physical, haha), I start to give everything a try, because if you never make it, how can you know that you can d; Anyway, the other reason for me is a new book .............., that just published last year. I had to wait for 3 months before I get the book and the day then, I saw many comments in the amazon fr., most of them made my heart sink. But I know that ea; The first time is "GREAT", ^^ I'm make the pastry and turned the pastry into many thing, Apple jalousie, butterfly cookies, and sausage roll. Even I made a mistake by making more turn than the recipe suggests -*- . You have to know me, I forgot how m; This time I make only 2 double and 1 single turn as the book tell me to do but if you ask me, I love the first one more. So it's my suggestion, if you have time just try it both way, and use the one that you like, I think the less turn pastry (2doubl; The puff pastry is flakier, and very rich (in a good way), it's a bit crumbly and has more melt in the mouth feeling, I think I love it more and more. I know that some people will say that because I make a lot of it so I think it's easy but I found t; PS. Today I give you the basic recipe for "inverse" puff pastry, or "pâte feuilletée and I will show you the recipe that you will use it on my next post.

Pierre Hermé's "inverse puff pastry", or "Pâte feuilletée inversée": Sounds scary to make but worth give it a try! was pinched from <a href="http://dailydelicious.blogspot.com/2011/03/pierre-hermes-inverse-puff-pastry-or.html" target="_blank">dailydelicious.blogspot.com.</a>

INGREDIENTS

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I heard about this kind of puff pastry a long long time ago, and I always wonder, how can someone make pâte feuilletée with the butter on the outside, I believed that it should be hard to make.

•

So I let my fear conquered me for a long time, or I just didn't believe in myself. Until lately I think I grown up (^^ spiritual way, not physical, haha), I start to give everything a try, because if you never make it, how can you know that you can d

•

Anyway, the other reason for me is a new book .............., that just published last year. I had to wait for 3 months before I get the book and the day then, I saw many comments in the amazon fr., most of them made my heart sink. But I know that ea

•

The first time is "GREAT", ^^ I'm make the pastry and turned the pastry into many thing, Apple jalousie, butterfly cookies, and sausage roll. Even I made a mistake by making more turn than the recipe suggests -*- . You have to know me, I forgot how m

•

This time I make only 2 double and 1 single turn as the book tell me to do but if you ask me, I love the first one more. So it's my suggestion, if you have time just try it both way, and use the one that you like, I think the less turn pastry (2doubl

•

The puff pastry is flakier, and very rich (in a good way), it's a bit crumbly and has more melt in the mouth feeling, I think I love it more and more. I know that some people will say that because I make a lot of it so I think it's easy but I found t

•

PS. Today I give you the basic recipe for "inverse" puff pastry, or "pâte feuilletée and I will show you the recipe that you will use it on my next post.

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