It helps to work in a cool environment and not to dawdle, but you might be surprised how straightforward inverted puff is to make. And the results are definitely worth it, producing a delicate puff that melts in the mouth.
Enclosing the dough and making the first turn is probably the trickiest part. You want the beurrage (outer butter) to be cool but extensible. If it’s too cold you get lots of cracking and raggedy edges. But once you get that first turn out of the way it’s a remarkably well behaved dough. So have no fear!!
