inverse puff pastry

[MightyD]

how is it compared to regular puff pastry?

[nathanm]

I haven't done it, but have seen it demonstrated. Various advantages are claimed for it, but having the butter on the outside seems like it buys you lots of problems.

[John DePaula]

This puff pastry is more difficult to make but it tends to be more delicate and flaky than regular basic puff pastry. One other advantage is that it can be used immediately after cutting to size i.e. you can omit the final resting period. There is also not as much shrinkage as regular puff pastry.

[choux]

I've used Pierre Herme's recipe many times. I don't find it any more difficult to have the butter on the outside and the results are great.

[MightyD]

choux, do you find that the end result is better than regular puff?

[aprilmei]

This puff pastry is more difficult to make but it tends to be more delicate and flaky than regular basic puff pastry.  One other advantage is that it can be used immediately after cutting to size i.e. you can omit the final resting period.  There is also not as much shrinkage as regular puff pastry.

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Do you know why it doesn't shrink as much and you don't have to give it a final rest??

[John DePaula]

Do you know why it doesn't shrink as much and you don't have to give it a final rest??

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Nope.