Ingredients:
• 4 ¼ cups (510 g) all-purpose flour
• 1 ¼ teaspoons salt
• 4 tablespoons (57 g) cold unsalted butter, cubed
• 1 ¼ cups (300 ml) ice-cold water
For the Butter Block:
• 1 ½ cups (396 g) cold unsalted butter
• ¼ cup (60 g) all-purpose flour
Instructions:
1. In a large bowl, combine the flour and salt. Add the 4 tablespoons cold butter cubes and lightly rub them into the flour until the mixture looks slightly crumbly.
2. Gradually pour in the ice-cold water while mixing just until a rough dough forms. Do not overmix.
3. Turn the dough onto a lightly floured surface and shape it into a rectangle. Wrap in plastic wrap and refrigerate for 30 minutes.
4. In a separate bowl, mix the 396 g butter with ¼ cup flour until smooth. Shape into a flat rectangle about ½ inch thick. Chill until firm but pliable.
5. Roll the chilled dough into a large rectangle about twice the size of the butter block. Place the butter block in the center.
6. Fold the dough over the butter like an envelope, sealing the edges completely.
7. Roll the dough into a long rectangle about ¼ inch thick. Fold it into thirds like a letter. This is the first turn.
8. Rotate the dough 90 degrees, roll out again, and fold into thirds. This is the second turn.
9. Chill for 20–30 minutes. Repeat the rolling and folding process until you complete 6 total turns, chilling between every two turns.
10. After the final turn, wrap tightly and refrigerate for at least 1 hour before using.
11. Roll to desired thickness and bake at 400°F (200°C) for 15–20 minutes, or until deeply golden and puffed.
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