Intro to Viennoiseries: Classic and Invert Puff Pastry Beurrage

Info:

Détrempe: Initial Dough
Beurrage: Butter (or butter-flour mix) flattened in square or rectangular fashion

Classic PP:

Détrempe into Boule, Beurrage 300g 7x7" 

Détrempe envolves beurrage

Preparing the Beurrage

Fold the parchment paper to the correct size

Open the parchment and place the butter in square chunks. Leave about 1cm from the folded edges

Fold the parchment

Using the rolling pin, roll the butter so it reaches the parchment folded edges and fill all gaps and holes

Refrigerate until it reaches the correct consistency (hard but a bit bendable)

Invert

Mix flour and butter at low speed with paddle attachment

Alternatively, beat the butter with the hook attachment (spd 3-4) until soft, then add the flour

Notes:

Water should be cold

Mix should be Short

After mixing, wrap and refrigerate: Freezer for one hour or fridge overnight

Ideal working temperature should be <16ºC