-
1
Sift the flour and salt onto the work surface.
-
2
Make a well in the flour.
-
3
Add the cold water and make a paste using your fingertips, make a paste.
-
4
Add the melted butter and work into the paste until a rough dough has been created; form it into a square block.
-
5
With a sharp knife, cut an X on the top and about half way through the block, this help to cut the gluten strands so that they can relax more quickly.
-
6
Cover the dough with plastic film and refrigerate.
-
7
When the detrempe has rested at least 30 minutes, take the butter (beurrage) out of refrigerator.
-
8
Plate it between 2 sheets of plastic film and beat it to flatten with a rolling pin.
-
9
The butter should become pliable without any lumps to it, but should still be very cool.
-
10
Form it into a square block.
-
11
Take out detrempe, which should be the same consistency of beurrage.
-
12
Roll the detrempe slightly to make a square, large enough so that it will able to enclose the butter.
-
13
From this point on, be sure to use sufficient flour when rolling and turning the dough; it must not stick to work surface.
-
14
Place the butter over the detrempe, so that it looks like a diamond inside a square.
-
15
Fold the edges of the dough over the butter to enclose it and pinch it lightly to seal.
-
16
Press the dough with a rolling pin 4 to 5 times along its length until it gets to approximately 9 inches.
-
17
Then, using flour to dust the work surface, roll it to 22 inches long
-
18
Brush off any excess flour and fold the dough into third.
-
19
Repeat step 6.
-
20
The dough now has 2 turns, wrap it with plastic film and refrigerate for 30 minutes.
-
21
Take it out, do another 2 turns, mark the dough to 4 turns, wrap it and refrigerate for another 20 minutes.
-
22
Take the dough and make the last 2 turns, refrigerate to rest before use, or freeze it for future use.
