Fine French Puff Paste

Ingredients

• 16 ounces all-purpose flour
• 12 to 16 ounces unsalted butter
• 2 to 4 egg yolks
• 1 teaspoon coarse sea salt
• cold water as needed

Directions

1. Place the flour on a clean surface and make a well in the center.

2. Add the salt and enough cold water to dissolve it.

3. Mix lightly with more cold water to form a soft paste.

4. If using eggs, mix them with the water before adding to the flour.

5. Optionally, add 4 ounces of butter at this stage.

6. Dredge with a little flour to prevent sticking and let the paste rest in a cool place for 2 to 20 minutes.

7. Roll out the paste to about ¾ inch thick.

8. Place the prepared butter in the center, flatten it slightly, and cover with the paste by folding the edges over the butter.

9. Roll the paste to about ½ inch thick, dusting with flour as needed.

10. Fold the paste by bringing one end over one-third and then folding the other end over it; this is one turn.

11. Repeat the rolling and folding process 6 times in summer and 7 times in winter, allowing 15 minutes between turns.