ISO "feuilletage inversé" or Puff Pastry

[Norma]

Does anyone have any idea how this French method of puff pastry is done???

[kitchenelf]

see if this is what you are looking for -

www.baking911.com/pastry_puff.htm

[Finally]

Kitchen Elf:
The feuille translates as leaf
Inverse translates as inverse
So we have an inverse (inverted ?) leaf style / concept ??This might refer to a decoration or structure utilized within the recipe for assembly or garniture.
The leaves might refer to Mille Fois too. . .
Or, maybe, there is something being done with Phylo???
Perhaps if more of the recipe were provided, we, or another within our midst, might come up with something.
My bet would be Chef Eric, I have great respect for his offerings, as I have read his contributions elsewhere.
Finally,
David

[kitchenelf]

Hi Finally,

Since they asked for the French method in making puff pastry I take it that the "leaves" are the many layers or leaves in this pastry. The inverse I take it to mean possibly the book folding.

There is a French method, an English method and what is called a Scotch method. I just referred them to the French Method.

Good to see you by the way :) - give Chef Eric a shout and see what he has to say.:)