Classic All-Butter Puff Pastry

1.To make the détrempe: In a large bowl, combine the flour and salt. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, mixing with a fork or your hands until a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface and gently knead for 1-2 minutes, just until it comes together. Form into a square, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.

2.To prepare the beurrage: Place the 225g cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 15x15 cm (6x6 inch) square. Try to keep the butter at a consistent thickness. Refrigerate until ready to use.

3.First Turn (Single Fold): On a lightly floured surface, roll the chilled détrempe into a 25x25 cm (10x10 inch) square. Place the butter block diagonally in the center of the dough. Fold the corners of the dough over the butter, meeting in the center, to completely enclose the butter like an envelope. Pinch the seams to seal.

4.Gently roll the dough into a rectangle, approximately 20x60 cm (8x24 inches). Ensure the butter is evenly distributed. Fold the dough into thirds, like a business letter. This completes one 'single turn'. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.

5.Second Turn (Single Fold): Repeat the rolling and folding process. Roll the dough into a 20x60 cm (8x24 inch) rectangle, then fold into thirds. Wrap and refrigerate for 30 minutes.

6.Third Turn (Single Fold): Repeat the rolling and folding process. Roll the dough into a 20x60 cm (8x24 inch) rectangle, then fold into thirds. Wrap and refrigerate for 30 minutes.

7.Fourth Turn (Single Fold): Repeat the rolling and folding process. Roll the dough into a 20x60 cm (8x24 inch) rectangle, then fold into thirds. Wrap and refrigerate for at least 1 hour, or preferably overnight, before using.

8.The puff pastry is now ready to be used for your desired sweet or savory application. It can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.