Whenever I post about making laminated dough I invariably get a few questions about Pierre Hermé’s mythical pâte feuilletée inversée (“inverse” puff pastry). I’ve blogged about this before, but let me just go on record once again as saying that while I admire Pierre Hermé greatly, I think the whole inverse puff pastry thing is a bunch of hooey. Inverse pastry is nothing more than an exaggeration of the tip that I outlined in the below, dressed up with an unnecessary process twist and presented as if it were the pastry equivalent of the moon landing. Bunkum, I say — and I reject it. Use a conventional laminated dough recipe, apply flour liberally to your butter pat and you’ll produce a dough that is both flakier and better performing (though admittedly lacking the caché).