Tempera:
Mix the water … the flour in a fountain, add 150 g of softened butter
(not melted) let stand, minimum three hours,
Turning:
Roll out the tempera on a floured surface, place the remaining 750 g of butter in
the center, fold the dough into a wallet.
Roll out lengthwise, fold into a wallet,.
Renew operation, refrigerate in a tea towel,
One hour later, repeat the same operation, then refrigerate.
One hour later, cut the dough piece into four equal parts,
take a quarter of the dough piece, roll out again lengthways using a
large, sharp knife‚ trim the edges, then cut 10 rectangles
12 x 5 cm, stack, turning them upside down.
Place a sheet of parchment paper between each rectangle.
Store in the cold, repeat the same operation with the remaining three
quarters of the dough.
Bake to order without turning over on the lightly floured baking sheet.
