Feuilletage (Puff Pastry)

Ingredients

• 500 grammes sifted flour
• 10 grammes salt
• 2 and a half to 3 décilitres water
• 500 grammes butter

Instructions

1. Mix the sifted flour with the salt and the water to make the détrempe.
2. Gather it into a ball without working it too much and let it rest 20 minutes.
3. Roll it out into a circle 20 centimetres across, of quite even thickness.
4. Lay the well-worked butter on it and flatten it, then fold the ends of the paste over the centre to form a square enclosing the butter completely.
5. Rest 10 minutes, then give two turns: roll the paste out to 60 centimetres long and one and a half centimetres thick and fold it in three; give the second turn rolling in the opposite direction.
6. Give four more turns, two at a time, leaving 10 minutes between each pair.
7. After the six regulation turns the feuilletage is ready to be shaped.
8. Throughout, keep the détrempe and the butter at the same consistency, keep the paste cool but never directly on ice, turn it geometrically, and do not hurry the turning.