Puff Paste No. 2

Ingredients

• 1 pound salted butter
• 4 cups all-purpose flour
• 2 tablespoons salted butter (reserved)
• a pinch of coarse sea salt
• enough cold water to make a stiff dough

Directions

1. Wash the salted butter in cold water and dry it thoroughly with a napkin.

2. Work a handful of flour into the butter and place it on ice.

3. In a bowl, combine the remaining flour, two yolks, a pinch of salt, and enough cold water to form a stiff dough.

4. Knead the dough until it no longer sticks to your hands or the board, then refrigerate for 5 minutes.

5. Roll the dough thin (about ½ inch) on a floured surface.

6. Place the butter in the center of the dough and fold the dough over the butter from both sides, then fold the ends over.

7. Chill the folded dough between two plates for 10 minutes.

8. Roll the dough thin again, fold it over three times, then fold each end toward the center, and finally fold over once more.

9. If it's warm, refrigerate the dough for 10 minutes after each fold.

10. For best results, prepare the dough the day before and keep it on ice until ready to use.