250g flour (T45 or T55)

125g cold water

5g salt

190g cold butter (tourage)

Mix the flour, salt and water quickly into a ball, do not knead it (détrempe). Wrap it and put it in the fridge for 1 hour.

Flatten the butter between two parchment sheets into a 13x13cm square. It should be cold but bendable, like the dough.

Roll the dough into a 20x20cm square, put the butter in the middle turned by 45° and fold the corners over it like an envelope.

Roll it into a 15x45cm band and fold it in three. Turn it by 90° and do it again. That’s 2 turns, fridge for 30 minutes.

Do 2 more turns, fridge for 30 minutes, then the last 2 turns, 6 in total.

Keep it in the fridge for at least 30 minutes before using it.