In baking, a puff pastry, also referred to as "pâte feuilletée," is a light, flaky, mechanically leavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a "dough packet", the détrempe and a "butter packet" or other solid fat, the beurrage. In classic puff pastry, an envelope is formed by placing the beurrage inside the détrempe. In "inverse puff" pastry, an envelope is formed by placing the détrempe inside the beurrage. The resulting paton is repeatedly folded and rolled out. The gaps that...