Puff pastry I (feuilletage)

About the dish

Erken stresses that the dough must be kept cold: the kitchen should not be hot, and the dough can rest in a cloth in a cold place, never directly on ice.

How to make it

1. 1

   Make the base dough

   Sift the flour and make a well in the middle. Put the salt in the well and crumble in a quarter of the butter. Work lightly with the fingertips, or chop butter and flour together with a knife, until fine and dry like flour.

2. 2

   Add water

   Carefully add the water and mix everything well, but without kneading. Set the dough aside for 20 minutes.

3. 3

   Roll out

   Pat the dough out with the rolling pin into a flat cake about 2.5 cm thick, then roll it to 1 cm. Divide the remaining butter into three parts and roll each into a sausage.

4. 4

   Work in the butter

   Roll one portion of butter out to 1 cm thick and spread it over the dough. Roll the dough up and let it rest for half an hour. Roll out and fold in the same way until all the butter is used, taking a quarter each time.

5. 5

   Keep the dough cold

   Avoid a hot kitchen while you work. If the dough sticks, fold it together and leave it in a cloth on ice or in a cold place for 10 minutes, never directly on ice.