• Make the Dough (détrempe) - In a food processor, combine flour, salt, sugar, and cold butter. Pulse until crumbly, then add water slowly until dough forms. Knead briefly until smooth. Wrap and chill 30 minutes.(Alternatively, you can rub butter into flour by hand and add water to form a dough.)
  450 g Bread flour, 113 g Butter, 2 tbsp Sugar, 1 tsp Salt, 240 ml Water
• Butter Block (beurrage)Mix butter and flour until smooth, then press into a 6-inch square. Wrap and chill 30 minutes.
  340 g Unsalted butter, 60 g All-purpose flour
• Laminate (Paton) - Roll the dough into a rectangle, place the butter block inside, fold over, and seal the edges. Roll and fold into thirds, like a book. Chill.

Creating the folds/turns (tours)

• Place the dough on a lightly floured surface so the seam is towards the top.

  Start by lightly tapping the dough with the rolling pin on the top surface - this will soften the butter inside, preventing it from cracking.

  Tap from the bottom edge to the top - gently. Do it no more than 2 times. Then roll the dough to approximately 20 inches long by 10 inches wide.

  To create the fold, imagine you are dividing the dough into thirds. Just like a book -

  - Fold the top third to the middle.

  - Then fold the bottom third over the middle. This is your first fold.

  Wrap in plastic wrap again and chill for 15 minutes.

  Repeat this process of tapping, rolling, and folding five more times. Total six-folds, making sure to chill between each fold or every two folds.
• Using homemade puff pastry dough - Roll the dough to a thickness of ⅛–¼ inch.For tarts, pies, or turnovers, shape and fill as desired. Always chill shaped pastry before baking (butter must be cold). Bake at 400°F (200°C) for 10 minutes, then reduce the temperature to 375°F (190°C) until golden.
• Storage - Puff pastry is best when eaten on the day it is made, but leftovers can be stored in an airtight container for up to 3 days. Leftovers can also be preheated at 375°F/ 190°C/ Gas Mark 5 for a few minutes.