Stage 1 - 5 min.
Mix 500 g flour
et 1 teaspoon fine (or table) salt
, if possible add 1 teaspoon white (spirit) vinegar to prevent dough from turning grey.
Stage 2 - 5 min.
In a mixer bowl, pour 500 g flour
and 200 g butter
cut into pieces.
Knead on low speed for one minute, then add the water+vinegar+salt mixture.
Stage 3 - 1 hour
Stop as soon as dough is smooth, this dough is called a "détrempe" (soaked or softened).
Form it into slab, cover with plastic film, and put in the fridge for one hour.
Stage 4 - 5 min.
After this time, remove dough, unwrap it, then roll it out on your work surface into a large rectangle.
Stage 5 - 1 min.
Measure length of rectangle, and make a small mark with your finger at the 2/3 point.
Stage 6 - 5 min.
Put 200 g butter
between two sheets of plastic film, and hit it with your rolling pin...
...until you get a butter "sheet" which is a little narrower than the dough and 2/3 the length.
Stage 8 - 5 min.
Lay the butter sheet on the dough, starting at the small mark you made before.
You should now have butter on 2/3 of the dough, 1/3 empty.
Fold up this 1/3 on top of the butter.
Stage 10 - 5 min.
Then fold over again onto the final 1/3.
You have done "one simple turn", which means that you now have 2 butter layers inside 3 dough layers.
Stage 11 - 1 min.
Turn the pastry a quarter turn.
Stage 12 - 5 min.
Roll out into a long regular strip.
Stage 13 - 1 min.
Stage 14 - 2 min.
Fold strip in from both ends to meet in the centre.
Stage 15 - 5 min.
Then fold this in half.
You have done "one double turn" or "wallet turn".
Stage 16 - 1 hour
Cover pastry with plastic film and leave to rest in the fridge for one hour.
This sequence of "double turn" + 1 hour rest, needs to be done twice more to get: 1 simple turn and 3 double turns.
Your puff pastry is now ready to use. Cut into three pieces (of about 300g) and wrap each in plastic film until use, or freeze (see below).