gerardj
Senior Cook
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
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