Ingredients:
500 g wheat flour
10 g salt
250 ml cold water
350 g cold butter (preferably good quality)
Preparation:
Prepare the base dough (“détrempe”):
In a large bowl, mix the flour and salt.
Add the cold water little by little, mixing with a wooden spoon or with your hands until it forms a homogeneous dough.
Knead lightly to obtain a soft ball and wrap it in cling film. Refrigerate for 30 minutes.
Prepare the butter (“beurrage”):
Place the cold butter between two sheets of baking paper.
Using a rolling pin, flatten it into a square of approximately 15×15 cm.
Refrigerate until it has a consistency similar to the base dough (not too hard, not too soft).
Incorporate the butter into the dough:
Roll out the dough into a cross shape, leaving the center thicker.
Place the butter in the center and wrap it with the arms of the cross, sealing the edges well so that the butter does not come out.
Roll out the dough (first folds):
Continued on the next page
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