{"id":7087,"date":"2025-03-03T16:29:57","date_gmt":"2025-03-03T16:29:57","guid":{"rendered":"https:\/\/baixas.es\/diplomats-inverted-puff-pastry-recipe\/"},"modified":"2025-07-15T07:41:31","modified_gmt":"2025-07-15T07:41:31","slug":"diplomats-inverted-puff-pastry-recipe","status":"publish","type":"post","link":"https:\/\/baixas.es\/en\/diplomats-inverted-puff-pastry-recipe\/","title":{"rendered":"Diplomats \u2013 Inverted puff pastry recipe"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Inverted puff pastry <\/strong>is one of the most used doughs in professional pastry making thanks to its crispy texture and delicate flavor. In this recipe we will detail the process for making <a href=\"https:\/\/baixas.es\/brioixeria-barcelona\/caixa-de-diplomatics-42-unitats-aprox\/\"><strong>Diplomats<\/strong><\/a> , an exquisite cake with a royal icing coating and almond decoration. <\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Diplom\u00e1ticos: delicioso hojaldre con merengue y almendra | Baixas Barcelona\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Sc9nBxz7r0w?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n<h2 id=\"ingredients\" class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h2>\n\n<h3 id=\"inverted-puff-pastry-dough\" class=\"wp-block-heading\"><strong>Inverted puff pastry dough<\/strong><\/h3>\n\n<h4 id=\"ingredients-a\" class=\"wp-block-heading\"><strong>Ingredients A:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li><strong>Butter 82%<\/strong> \u2013 560 g<\/li>\n\n\n\n<li><strong>Loose flour<\/strong> \u2013 240 g<\/li>\n<\/ul>\n\n<h4 id=\"ingredients-b\" class=\"wp-block-heading\"><strong>Ingredients B:<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li><strong>Loose flour<\/strong> \u2013 560 g<\/li>\n\n\n\n<li><strong>Flower of salt<\/strong> \u2013 24 g<\/li>\n\n\n\n<li><strong>Butter 82%<\/strong> \u2013 180 g<\/li>\n\n\n\n<li><strong>Water<\/strong> \u2013 240g<\/li>\n\n\n\n<li><strong>White wine vinegar<\/strong> \u2013 4 g<\/li>\n<\/ul>\n\n<h2 id=\"preparation-of-the-dough\" class=\"wp-block-heading\"><strong>Preparation of the dough<\/strong><\/h2>\n\n<h3 id=\"step-1-making-the-base\" class=\"wp-block-heading\"><strong>Step 1: Making the base<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>In a mixer, mix the ingredients in group A for <strong>10 minutes at low speed<\/strong>.<\/li>\n\n\n\n<li>Divide the dough into two parts, roll out and let rest for <strong>30 minutes in the refrigerator<\/strong> .<\/li>\n<\/ol>\n\n<h3 id=\"step-2-preparing-the-second-dough\" class=\"wp-block-heading\"><strong>Step 2: Preparing the second dough<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Mix the ingredients from group B in the mixer for <strong>10 minutes at low speed<\/strong> .<\/li>\n\n\n\n<li>Divide into two parts, stretch and let rest for<strong> 30 minutes <\/strong>.<\/li>\n<\/ol>\n\n<h3 id=\"step-3-incorporating-the-dough\" class=\"wp-block-heading\"><strong>Step 3: Incorporating the dough<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Place dough B inside dough A and close properly.<\/li>\n\n\n\n<li>Roll out the dough <strong>three times<\/strong> , making <strong>two double folds and one single fold <\/strong>.<\/li>\n\n\n\n<li>Let rest for <strong>20 minutes between each fold<\/strong> .<\/li>\n<\/ol>\n\n<h2 id=\"preparing-the-icing\" class=\"wp-block-heading\"><strong>Preparing the icing <\/strong><\/h2>\n\n<h2 id=\"ingredients-2\" class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li><strong>Icing sugar<\/strong> \u2013 1,200 kg<\/li>\n\n\n\n<li><strong>Egg whites <\/strong>\u2013 325 g<\/li>\n\n\n\n<li><strong>Juice of half a lemon<\/strong><\/li>\n\n\n\n<li><strong>Cream of tartar <\/strong>\u2013 4 g<\/li>\n<\/ul>\n\n<h3 id=\"procedure\" class=\"wp-block-heading\"><strong>Procedure<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>In a mixer with a paddle attachment, mix the <strong>sifted icing sugar<\/strong> with the <strong>tempered egg whites<\/strong> and <strong>cream of tartar<\/strong> .<\/li>\n\n\n\n<li>Beat for <strong>6 minutes at medium speed<\/strong> .<\/li>\n\n\n\n<li>Add the strained lemon juice and mix well.<\/li>\n\n\n\n<li>Reserve for use.<\/li>\n<\/ol>\n\n<h2 id=\"assembly-of-the-diplomats\" class=\"wp-block-heading\"><strong>Assembly of the Diplomats<\/strong><\/h2>\n\n<h3 id=\"procedure-2\" class=\"wp-block-heading\"><strong>Procedure<\/strong><\/h3>\n\n<ol class=\"wp-block-list\">\n<li>Spray water on the baking trays.<\/li>\n\n\n\n<li>Roll out the puff pastry dough to <strong>2 mm thickness<\/strong> and let rest for <strong>30 minutes<\/strong> .<\/li>\n\n\n\n<li>Apply <strong>380 g of icing per tray<\/strong> and spread evenly.<\/li>\n\n\n\n<li>Cut the dough into<strong> 7.5 cm x 2.5 cm rectangles<\/strong> with a bicycle.<\/li>\n\n\n\n<li>Sprinkle <strong>flaked almonds<\/strong> in the center of each rectangle.<\/li>\n<\/ol>\n\n<h2 id=\"baked\" class=\"wp-block-heading\"><strong>Baked<\/strong><\/h2>\n\n<ol class=\"wp-block-list\">\n<li><strong>First phase <\/strong>: Cook for <strong>5 minutes at 165\u00baC<\/strong> on speed 4.<\/li>\n\n\n\n<li><strong>Second phase<\/strong> : Bake for <strong>50 minutes at 140\u00baC<\/strong> with speed 2.<\/li>\n\n\n\n<li>Check that the puff pastry base is completely cooked before removing from the oven.<\/li>\n<\/ol>\n\n<h2 id=\"decoration\" class=\"wp-block-heading\"><strong>Decoration<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Slivered almonds can be added to give a crunchy and decorative touch.<\/li>\n<\/ul>\n\n<h2 id=\"conclusion\" class=\"wp-block-heading\"><strong>Conclusion<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Diplomats<\/strong> are an <strong>elegant <\/strong>and <strong>delicious <\/strong>dessert that combines the technique of inverted puff pastry with the sweetness of royal icing. Following these steps you will achieve a professional finish ideal for any special occasion. You can find this classic in our physical store (Muntaner 331) every day of the week or by order online at <strong>Baixas <\/strong>, the <a href=\"https:\/\/baixas.es\/en\/pastry-barcelona\/\"><strong>pastry shop in Barcelona<\/strong><\/a>.  Enjoy your meal!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Discover Baixas\u2019 \u201cDiplomats\u201d a classic artisan pastry made with puff pastry, meringue, and almonds that will captivate you with every bite!<\/p>\n","protected":false},"author":18,"featured_media":5718,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[376],"tags":[],"class_list":["post-7087","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"acf":{"schema_json":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Diplomats \u2013 Inverted puff pastry recipe &#8211; Pastisseria Baixas<\/title>\n<meta name=\"description\" content=\"Discover the diplomats of Baixas , Barcelona&#039;s brioixeria, an artisanal classic of puff pastry, meringue and almonds that will seduce you with every bite!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/baixas.es\/en\/diplomats-inverted-puff-pastry-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Diplomats \u2013 Inverted puff pastry recipe &#8211; 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