Puff Pastry

In a mixer with the paddle, blend the flour, salt, and diced butter to fine breadcrumbs.

Switch to the dough hook, add the yolks, iced water, and vinegar. Mix on low speed for 3–4 minutes until just combined. Do not overwork.

Shape into a round, wrap in clingfilm, and rest in the fridge for 2–3 hours.

Mix the butter and flour together with the dough hook for 2–3 minutes.

Shape into a rectangle (20–25cm), wrap in parchment, and rest 2–3 hours in the fridge.

Roll the détrempe into a cross, each arm about 25–30cm long, 20cm wide, 1cm thick.

Place the butter block in the centre, fold the left, right, top, and bottom sides over to enclose completely.

Roll out vertically into a long rectangle, about 1.3cm thick.

Fold into thirds (letter fold), brushing off excess flour, and rotate ¼ turn clockwise.

Repeat for 2 single turns, then wrap and rest in the fridge for 2 hours.

Repeat 2 more single turns, resting in between.

Finish with final 2 single turns. Total: 6 turns.

Always rest 2 hours minimum (or overnight) after each set of turns.

Puff pastry can be kept in the fridge for up to 4 days.

To freeze: chill well, cut into 6 pieces, wrap individually in clingfilm, then vacuum seal and freeze.