8.8 ozofbutterYou need top-quality butter—the best in the world. No churned butter (it has too much water in it), and definitely no spreadable butter—otherwise you might as well buy your mille-feuille at the local discount store; it’ll taste better. And keep the butter in the fridge—it has to be super cold!
1white vinegar
7.4 ozofwatercold
1salt
Kitchen utensils
parchment paper
rolling pin
Instructions
Combine the flour, salt, vinegar, and cold water.
Don't knead the dough (too much); just mix it together (this is called the "détrempe").
Put the dough in the fridge.
Cut the butter in half, place the halves side by side between two sheets of parchment paper. Using a rolling pin, pound it (yes, you really do hit it with the rolling pin). The idea is to flatten it to a thickness of 2 cm. Place it in the fridge for 1 hour.
Have a drink while you wait (but in moderation). After this initial wait (this is when you’ll get to watch a great movie 🤩), dust a work surface with flour and roll out the dough to a thickness of 3/4 inch in a square shape. Place the butter in the center at a 45-degree angle.
Next, fold the edges of the dough over the butter. It’s easier to see in the photo!
Next, roll out the dough into a rectangle.
Now fold the dough into thirds. Rotate the dough 90 degrees and repeat the process (rolling out and folding).
Then put the dough in the fridge for 2 hours. Start your movie. Repeat this folding process two more times. I do it twice in the evening (before and after the movie) and once the next morning.
There you go—you enjoyed your movie and your drinks, and by noon the next day, you’ve got some amazing puff pastry!