Millefeuille Part 1

Inverse Puff Pastry
(Adapted from an existing recipe)
Dough
300g bread flour
150g cold water
5g salt
Butter block
300g good quality butter (chilled)
100g bread flour

In a stand mixer fitted with a hook attachment, knead the flour, salt & water until well combined, about 2 to 3 min. Press into a block, wrap & chill for 30-45min.
In the same bowl using a paddle attachment, mix butter & flour to a paste.
Flatten in a rectangle. Wrap and chill for 30-45min.

Place the butter block on the floured work surface. Roll out to 1cm thick.
Place the flattened dough in the centre of the butter rectangle, fold the upper part of the butter over the dough.
Then the lower part of the butter on the dough. The goal is to wrap the butter over the dough.

Roll out to about 1 cm thick.
First double turn: Fold the top quarter of the pastry strip down.
Fold the bottom quarter of the pastry up.
You have to make sure that the ends do not meet, leave about 2 centimeters space.
Finally fold the pastry in half. This is called a book gold or double fold.
Wrap in plastic wrap & refrigerate for 45 min.
Repeat this step 3 times.
You’ll have 3 double turns.

Lastly, a single fold: roll out the pastry to 1cm thick,
Fold one-third of the pastry down, then fold the bottom third of the pastry up.
Wrap and refrigerate overnight.

The next day roll the pastry out to 1cm thick, dust the area with icing sugar to prevent the dough from sticking.

On an oven tray lined with baking powder, dust icing sugar generously to cover the area.
Place the pastry on the icing sugar and dust with more icing sugar. Be generous.

Cover with a layer of baking paper.
Place an oven tray over the baking paper and bake for 20-30 min until caramelised.

Allow to cool, cut to desired size.
To caramelise further, place the cut pastry in the oven for 15 min on 180C.
Use for millefeuille