French Puff Paste

Ingredients

• 2 pounds flour
• 2 pounds butter
• 4 egg yolks
• 0.5 pint ice water
• 1 saltspoon fine salt

Instructions

1. Rub four ounces of butter lightly into the flour. Shape the remaining butter into a flattish oblong and set on ice.
2. Wet the flour mixture with the egg yolks and ice water, adding them alternately. Work the dough smooth, handling as lightly as possible.
3. Roll out the dough half an inch thick, dredge lightly with flour, and lay the cold butter ball on top. Fold the paste over it smoothly and flatten lightly with strokes of the rolling pin. Roll out as thin as possible without breaking the butter through.
4. Fold the paste in three, roll again as thin as you can. Repeat this folding and rolling process, then set on ice for half an hour, folding in three.
5. Roll and fold twice more, then chill again for twenty minutes. Give two more rolls and foldings. Chill if possible before using.