Classic Puff Pastry

Steps

1. Step 1 10m active
   500 g 500 oz All-Purpose Flour 10 g 10 oz Salt, table 30 g 30 oz Butter, unsalted 250 ml 250 fl oz Water

   Combine flour, salt, and 30g of butter (melted) in a large bowl. Add cold water gradually and mix until a smooth dough forms. Do not overwork.

2. Step 2 1m active 30m passive

   Wrap dough in cling film and refrigerate for 30 minutes.

3. Step 3 5m active 10m passive
   330 g 330 oz Butter, unsalted

   Place remaining butter between two sheets of parchment paper. Pound with a rolling pin into a 15cm square, about 1cm thick. Refrigerate until firm but pliable.

4. Step 4 30m active 90m passive

   Roll dough into a rectangle, place butter block in center, fold dough over butter. Roll out and perform 6 single folds, resting 30 minutes in the fridge between every 2 folds.

5. Step 5 1m active 60m passive

   Wrap finished dough and refrigerate for at least 1 hour before using.