Homemade puff pastry for vol-au-vents

Directions

1. Pour the flour into a mixing bowl, make a well in the center, and add the salt and cold water. Mix with a spatula, then knead by hand or with a mixer until a smooth dough forms. Place the dough in a plastic bag and let it rest in the refrigerator for 30 minutes to 1 hour. ⏱ 1 hr
2. Place the butter in a plastic bag or a well-wrung damp dishcloth, and roll it out to form a 15 x 15 cm square. Place it in the refrigerator until it firms up. ⏱ ≈ 2 hr
3. Place the dough on a floured surface and cut it in a cross shape with a knife. Gently open the dough with your fingers to make it pliable, then roll it out into a square the size of the butter. ≈ 4 min
4. First round: Place the butter on the dough, orienting the corners towards the center of the sides of the dough, without aligning them with the corners. Fold the dough over the butter in a “book” shape. Pat down with a rolling pin, then roll out the dough into a rectangle of 45 x 25 cm. Remove any excess flour and fold in thirds. Rotate the dough by a quarter turn, roll out again to the same size, and fold in thirds. Place in a plastic bag and let rest in the refrigerator for 1 to 2 hours. ⏱ 2 hr
5. Second round: Remove the dough from the refrigerator, lightly flour your work surface, and repeat the folding process twice, always turning the dough in the same direction. Let it rest in the refrigerator for 1-2 hours. Before spreading, lightly punch down the dough. ⏱ 2 hr
6. Third round: Gently remove the dough from the refrigerator, lightly flour your work surface, and perform two more folds in thirds. Let it rest for 1 to 2 hours. This will have resulted in three sets of folds, or six folds in total. ⏱ 2 hr