Puff Pastry Spirals Revisited-French Invert

16 Jun

What a beautiful Sunday. Happy Father’s Day everyone. We have family visiting this week and as usual, I’ve baked up a storm. A recipe that has gained my curiosity was the puff pastry. While it was perfect at times, it proved to be disastrous recently . The pastries turned out like pimpled wrinkled pastries, a horror story for every pastry lover. As it turned out, the pastries were fried in the excess butter that leaked out. A inquisitive individual at heart, I researched what the problems were. Solution found there were two methods, traditional and french invert. During the Easter weekend we visited a pastry shop on Pike Street, Le Panier. They had amazing french pastries and the palmier tickled our taste buds. Light, crispy, airy with a touch of sugar best described the pastry’s qualities. Recreating that wonderful texture prompted me to try the french invert method.

Keys French Invert Puff Pastry
-Proportion of flour and butter is better thus oil won’t leak out as much
-Lighter, flakier texture
-Better volume in finished product
-temperature sensitive-as butter layer is on the outside
– Prior to laminating make sure the flour mixture and the butter mixture of the same consistency
-when making the butter half of the dough, if the butter starts to melt stick back into fridge to solidify
-work in a cool environment
-brush off excess flour, the extra flour will prevent the dough from rising
-Handle the pastry dough delicately
***I did five folds-4 folds is sufficient
-Bake at high temperature-***I baked mine between 400F-410F and keep an eye on the pastries.




With chestnut puree and coconut in my stash of goodies, incorporating these ingredients left no doubt. I rolled out the dough and spread the puree. The toasted coconut was then sprinkled on top prior to rolling up the dough like a cinnamon roll. A neat trick, use a string or floss to cut through the delicate pastry. Knives would ruin the circular shape. Sugar was the final addition and bake at 410F for about 20 minutes. I was delighted to see the rising pastry with no butter melting :). Nothing beats fresh puff pastry, pure goodness. For next time, egg wash could be applied on the top or sides of the pastries prior adding the sugar. It would help with caramelizing. Enjoy!!!


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