Ingredients
For 500 g of dough
- 250 g t45 flour
- 3 g of salt
- 100 g of very cold water
- 220 g very cold butter
Preparation
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In the bowl of a very cold food processor, pour the flour, salt, water and butter, then knead with the pastry tool for 1 minute: the butter should not be completely mixed into the dough, this is which will allow lamination. Cover and leave to rest for 1 hour in the refrigerator.
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Place the dough on a floured work surface, then shape it into a rectangular shape. Roll out the dough using a rolling pin to 60 cm long and 15 cm wide. Fold the top third of the rectangle inward, then fold the bottom third over it.
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Turn the dough a quarter turn to the right, then repeat the previous step. Repeat this step four times. The dough is ready to use.
