What is inverse puff pastry and what does it bring?

Inverse puff pastry is a puff pastry in which the fat encloses the dough, the opposite of classic puff pastry. Laminating is more demanding, but the pastry rises straighter, the layers stay clean and the product keeps its crispness longer once filled.

Is Dutoit puff pastry made with butter or with vegetable fat?

At Dutoit, both butter and vegetable fat are possible, depending on the item. Butter is preferred for flavour and for what can be stated on the menu, while vegetable fat answers other constraints of cost and stability. The choice is made when ordering.

Do you deliver puff pastry raw or baked?

Dutoit delivers both frozen raw and frozen pre-baked. Raw, the product is baked on your premises when you need it. Frozen pre-baked, it saves time during service. The choice depends on how your kitchen or workshop is organised.

Can you get bespoke formats and recipes?

Yes. At Dutoit, formats, weights and recipes can all be tailored, including with inclusions such as onion, tomato, basil, rosemary or spices. Packing, in pieces per case and cases per pallet, is adjusted to your logistics.

Which trades is Dutoit professional puff pastry aimed at?

Dutoit puff pastry is aimed at pastry chefs, restaurateurs, caterers, food service operators, food manufacturers and wholesalers. Volumes and formats are defined trade by trade.

Who should you contact for a bespoke puff pastry project?

Use the quote request form. You describe the type of pieces, the volumes, the order frequency and your delivery constraints to the La Mère Poulard Professionnel team, we build the proposal with you and send you a quote together with a lead time.

Professional puff pastry: Dutoit puff pastry

Puff pastry expertise for professionals

Since 1888, La Mère Poulard has embodied sincere French gastronomy, based on respect for the product, authentic taste, and demanding expertise. For professionals, this takes the form of three areas of expertise brought together under La Mère Poulard Professionnel.

Puff pastry is one of the three, and it is championed by Dutoit, which has been designing ready-to-fill puff pastry sheets, shells, and rolls since 1951. Pastry chefs, restaurateurs, caterers, manufacturers, and wholesalers find a consistent base here. Reliability, consistency, and mastery are at the heart of each product: the creation remains yours.

In a few points

Dutoit, La Mère Poulard Professionnel's puff pastry specialist, since 1951
Inverted puff pastry, its technical signature
Sheets, shells, rolls, and caramelized puff pastries, ready to fill or ready to unroll
With butter or vegetable fat, raw or pre-baked frozen
Customizable formats, weights, and recipes
1,500 m² and 3 production lines

Puff pastry is a craft

Dutoit puts it this way: "Puff pastry is a craft. Inverted puff pastry, an art."

The difference lies in the order of things. In classic puff pastry, the détrempe (the flour and water mixture) encloses the fat. In inverted puff pastry, the fat encloses the détrempe. The turning becomes more demanding, but the dough rises straighter, the layers remain distinct, and the product retains its crispiness longer after being filled.

The rest depends on time: resting, relaxing, and baking times. This is what distinguishes artisan puff pastry from industrial puff pastry, on the scale of a professional order.

Holding up after filling

For a professional, the real test of a puff pastry comes an hour after filling, not straight out of the oven.

Poorly rested dough soaks up the filling, collapses in the display case, and softens on the buffet. Dutoit's work focuses precisely on this: achieving optimal hold after filling, so that the texture is still present at the time of serving.

This also allows for consistency. Three production lines across 1,500 m² and a stabilized process: one order resembles the previous one, and your preparations remain consistent from one service to another.

Our ranges of ready-to-fill puff pastry

Puff pastry sheets, ready to unroll, serve as a base to be cut according to your needs: mille-feuilles, thin tarts, turnovers, pieces to shape.

Puff pastry shells and mini-shells can be filled as bouchées à la reine, vol-au-vents, or cocktail pieces. They arrive ready to fill: the turning is already done.

Puff pastry rolls and mini-rolls serve the same purposes, in a format that is easy to hold.

Caramelized puff pastries complete the range for sweet applications.

In addition to puff pastry, Dutoit designs sweet shortcrust and savory shortbread tart bases, with a cocktail range bringing together mini-shells, mini-rolls, mini-bases, and spoons.

Butter or vegetable, support, raw or pre-baked frozen

Each product is available in three variations, which you choose according to your menu and constraints.

The fat: butter, for taste and menu mention; vegetable fat, for controlled cost and different texture.

The support: aluminum pie dish or paper pie dish, depending on your cooking and presentation method.

Delivery state: raw, for a product baked in your kitchen to order; pre-baked frozen, to save time during service.

Dough with inclusions is also possible, with onion, tomato, basil, rosemary, or spices.

Custom formats, weights, and recipes

Rather than a fixed catalog, Dutoit starts from your actual needs. Formats, weights, and recipes are customizable, and packaging is adapted to your logistics, in terms of pieces per carton and cartons per pallet.

You indicate your production, order frequency, and service constraints, our professional team builds the proposal and sends you a quote.

Dutoit has been practicing this craft since 1951. The workshop is now located in Bohain-en-Vermandois, in Aisne. Its complete history can be read on the Dutoit brand page.

Dutoit's role ends where yours begins: providing consistent puff pastry on which to build your creations.