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Recipe Step by Step
INVERTED PUFF PASTRY
350g European-style butter
125g All-purpose flour
295g All-purpose flour
5g White vinegar
95g Melted butter
Using the dough hook in a stand mixer, mix together the butter and a smaller portion of flour and shape into a square.
Using the dough hook in a stand mixer, knead together the larger portion of flour with the salt, water, vinegar, and warm melted butter. Shape into a square and leave to rest.
LAMINATING THE DOUGH
Place the second mixture at the center of the first mixture, and fold a book turn.
Leave to rest.
Fold using another book turn and leave to rest.
Fold a letter turn and leave to rest overnight.
Fold another letter turn, roll out, and cut to shape.
VANILLA PASTRY CREAM
145g Egg yolks
45g Corn starch
180g Heavy cream 36%
20g All-purpose flour
Leave to infuse for 10 minutes and then strain.
Use the sugar to blanch the egg yolks, then add the flour and corn starch.
Combine the hot liquid with the egg yolks, then boil again.
Remove from the heat. Then at 140°F (60°C), add the butter.
Smooth out and store in the refrigerator.
Assembly and finishing
Spread out the puff pastry to a thickness of 2mm. Cut into a 40 × 60cm rectangle and leave to rest. Bake at 320°F (160°C). Halfway through the baking process, turn the tray around and place another tray on top until fully baked. It should have a golden color all the way through. Set aside. Whip 200g of heavy cream 36%. Combine with the pastry cream. Cut the puff pastry into 10 × 5cm rectangles. Split each rectangle in half so you are left with two thin, even pastry strips. Put a pastry rectangle on a plate, then use a piping bag with a 4mm plain round nozzle to pipe on approx. 20g of pastry cream. Repeat five times. Sprinkle the final rectangle with confectioner’s sugar, then use a blowtorch to caramelize. Place this rectangle on top of the final layer of cream.