Reverse puff dough, it's ez.

[gerardj]

Reverse dough is the highest quality of all the varieties, it flakes more, requires no resting before baking.
reverse has the butter on the outside of the dough.
It sounds odd but after 2 folds you can't tell the difference, it just feels like any other puff dough.

Pound and roll the butter out whilst the dough is mixing, place the dough on the butter, fold the butter around the dough, roll and fold same as usual for puff dough.
5 folds = 1200 layers.

The difference in how I make it is the speed from start to finish.
Instead of hours its done in less than 30 minutes.
No stopping, no chilling between folds.
None of that is necessary, all the books TV and magazines are flat out wrong.

https://youtu.be/TfX0IGNT0lQ

 

[Chief Longwind Of The North]

Not a lot of home cooks want to make their own puff pastry, as its rather labor, an time intensive, and can be purchased easily at the market. However, I'm that guy who spent three days, and a lot of time making Peking Duck, just to see if I coul do it (came out very nice), so you advice is important to me, and welcome. I have cut and pasted your post in my DC recipes folder, with yoy DC name on it. Thanks.

Seeeeya; Chief Longwind of the North