Recipe for inverted puff pastry

The dough: Melt the butter and let it cool. In a bowl, mix the cold water, white vinegar, and salt. Stir until the salt is completely dissolved. Add the flour and then the cooled melted butter. Mix with your fingers, mimicking the shape of a hook. The dough should be smooth and homogeneous. Roll your dough into a fairly thick rectangle. Wrap your dough in plastic wrap and place it in the refrigerator for 2 hours.

The "butter flour" called kneaded butter Cut the butter into cubes and place them in a bowl. Add the flour. Mix by hand. The flour must be completely incorporated into the butter. Spread your mixture on plastic wrap, forming a rectangle that is about the same size as your dough. Wrap the kneaded butter in plastic wrap. Place the kneaded butter in the refrigerator for 2 hours, on the same shelf as your dough; I prefer to do this to ensure that both mixtures are at the same temperature when I take them out of the refrigerator.

Folding: Lightly flour your work surface. Take your two doughs out of the refrigerator. Roll out your butter into a rectangle twice as long as your dough. Place your dough in the center of the butter. Fold to create a single turn. You need to fold the bottom half of the butter over the dough and do the same with the top half. This way, the dough will be completely covered by the butter. Be sure to "seal" the butter on each side so that the dough doesn't escape. Turn the dough a quarter turn to the right and roll it out into a long rectangle. Now perform a double turn. Fold the two ends of the dough in such a way that the two ends meet, then fold the two halves on top of each other. You have created a double turn or book fold. Wrap the dough in plastic wrap and place it in the refrigerator for 2 hours. Take the dough out of the refrigerator. Turn the dough a quarter turn to the right and perform another double turn. Rewrap your dough and place it back in the refrigerator for 2 hours. Take the dough out of the refrigerator. Turn the dough a quarter turn to the right and perform the final turn: a single turn. Note: Remember to re-flour your work surface regularly and to remove any excess flour at each folding!

To finish Use and storage: You can finally use your dough! Divide it into 3 or 4 pieces. To cut your dough, always use a large knife with a sharp blade. Do not tear the dough, as this would also tear the layers! Roll out your dough to a thickness of 2 or 3 mm. The pastry can be stored in plastic wrap in the refrigerator for 3 to 4 days. You can freeze your pieces of pastry. It's always nice and convenient to have pastry in your freezer for days when you are short on time! The pastry should never be rolled into a ball, as this would ruin its layers. If you have leftover scraps, place them on top of each other.