81-Layer Reverse Puff Pastry with Cultured Butter Recipe

Master how to make professional-quality homemade puff pastry using the best reverse lamination technique and premium cultured butter. This foolproof method creates 81 distinct, flaky layers for bakery-worthy results every time. Learn the secrets to perfect folding, turning, and temperature control for exceptional pastry.

Difficulty:

Advanced

Prep Time:

5 hours

Cook Time:

25 mins

Serves:

1 pastry block (makes approximately 12 pastries)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g strong bread flour</li><li class="ingredients-single-item">300g pastry flour (or all-purpose flour)</li><li class="ingredients-single-item">12g fine sea salt</li><li class="ingredients-single-item">40g unsalted butter, softened</li><li class="ingredients-single-item">300ml cold water</li><li class="ingredients-single-item">500g cultured butter (European-style butter with at least 82% fat content)</li><li class="ingredients-single-item">30g bread flour (for butter block)</li><li class="ingredients-single-item">Extra flour for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Ruler or measuring tape</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your butter block. Take the cultured butter out of the refrigerator 20 minutes before starting to slightly temper it. Mix the 500g cultured butter with 30g bread flour until completely combined. This flour helps absorb excess moisture and makes the butter more pliable without melting. Form a 20cm square on parchment paper, fold the paper over, and use a rolling pin to create an even thickness. Refrigerate for 30 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the détrempe (dough), combine the flours and salt in a large bowl. Add the softened butter and rub it into the flour until the mixture resembles breadcrumbs. This coating of fat helps control gluten development, resulting in more tender layers. Make a well in the center and pour in the cold water. Mix until just combined - do not overmix or knead, as this would develop too much gluten and make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a rough square, wrap in plastic, and refrigerate for 30 minutes. This resting period allows the gluten to relax and the flour to fully hydrate, making rolling easier while preventing shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Now for the reverse lamination: Unlike traditional puff pastry where the butter is enclosed in dough, we'll enclose the dough in butter. Remove your butter block from the refrigerator. On a lightly floured surface, roll the dough into a 15cm square. Place this square in the center of your butter block. The butter should be pliable but cool - around 15°C is ideal. If it's too cold, it will crack; too warm, it will melt into the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold the corners of the butter over the dough, ensuring no dough is exposed. Seal the edges by gently pressing them together. You now have a butter package with dough hidden inside - the reverse of traditional puff pastry. Wrap and refrigerate for 30 minutes to stabilize the temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For your first turn, roll the butter-encased dough on a lightly floured surface into a rectangle approximately 45cm x 15cm. Keep edges straight and corners square by using your bench scraper. Brush off any excess flour, as it can create tough spots between your layers.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Perform a letter fold (also called a single turn): Visually divide your rectangle into thirds. Fold the right third over the middle, then fold the left third on top, like folding a letter. You've just created 3 layers. Turn the dough 90 degrees so the open ends face right and left. Wrap and refrigerate for 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Repeat this rolling and folding process 3 more times (for a total of 4 single turns), always starting with the open ends facing right and left. Rest the dough in the refrigerator for 30 minutes between each turn. With each single turn, you multiply your layers by 3. After 4 turns, you'll have 3⁴ = 81 layers. Throughout this process, keep your work surface, rolling pin, and the dough itself cool. If your kitchen is warm, consider cooling your work surface with ice packs before rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>After the final turn, wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, preferably overnight. This extended rest allows the gluten to fully relax and the butter to solidify evenly throughout the dough. Properly rested dough will rise more evenly, creating those beautiful distinct layers.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To bake your pastry, preheat the oven to 200°C (fan)/220°C (conventional)/425°F. Cut and shape your pastry as desired while cold, then allow to proof slightly at room temperature (about 20 minutes) before baking. For a golden finish, brush with egg wash. Bake until deeply golden and crisp, about 15-25 minutes depending on the size and shape of your pastries. The dramatic rise and separation of the 81 layers will create a stunning honeycomb-like structure with a rich, tangy flavor from the cultured butter.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in 81-Layer Reverse Puff Pastry with Cultured Butter Recipe?

This recipe uses strong bread flour, pastry flour, fine sea salt, unsalted butter, cold water, cultured European-style butter (82%+ fat content), and extra flour for dusting. The cultured butter is key for achieving the rich, tangy flavour profile.

How to cook 81-Layer Reverse Puff Pastry with Cultured Butter Recipe at home?

Learn how to cook 81-Layer Reverse Puff Pastry by mastering the reverse lamination technique where dough is enclosed in butter rather than vice versa. Through a series of four letter folds with chilling periods between each, you'll create 81 distinct layers. Bake at 200°C fan until deeply golden brown for that perfect honeycomb structure.

What is reverse lamination and why does it create superior puff pastry?

Reverse lamination encloses the dough inside butter rather than the traditional method of enclosing butter in dough. This technique creates more even layers, better rise, and superior flakiness as the butter forms a more consistent barrier between dough layers during baking.

Why is cultured butter recommended for professional-quality laminated pastry?

Cultured butter contains beneficial bacteria that produce lactic acid, giving it a complex, tangy flavour profile. Its higher fat content (82%+ versus regular butter's 80%) creates crisper, more defined layers and a richer mouthfeel in the final pastry.

How can I ensure perfect layers in my homemade puff pastry?

Maintain proper temperature control—butter should be pliable but cool (around 15°C). Rest the dough between turns to relax gluten. Keep edges square with a bench scraper. Dust off excess flour between folds. Finally, ensure an overnight rest before baking for optimal layer definition.

Want to try something else in ...