Yield: approximately a sheet of puff pastry measuring 9x9 inches
85 g unsalted butter
125 g all purpose flour
78 g water
1 t salt
28 g unsalted butter
Leave the 85 g of butter at room temperature, then when it's spreadable, shape it into a square (like as if spreading butter cream on a cake). Chill until ready to be used. This is now your butter block.
Next the dough bit. Put the flour, water, salt and 28 g of butter in a mixer using the dough hook attachment. Knead it until the dough is smooth but a bit sticky, maybe about 5 minutes on the mixer.
Wrap the dough with plastic wrap and chill for 2 hours.
After 2 hours, the 2 components (butter block and dough) are now ready to be used.
Roll the dough out to a square (It doesn't have to be perfect).
Put the butter block on the center of the dough then fold all sides of the dough onto the butter. You'll end up having something that looks like a parcel.
Then chill the parcel for at least 30 minutes.
After chilling, roll the parcel into a long rectangle.
Then fold the the dough into three (like folding a towel); chill for at least 30 minutes again.
Then you start the whole process again: roll the dough into a rectangle, fold into three, chill. You have to do this process six or eight times. Yes, 6 or 8 times!
Now it's ready to be used!
*For the millefeuille I made, I rolled the puff pastry dough into an 8x8 inch square (cause that's what fits in my oven). Put it on a lined baking tray, put a baking paper on top of the square dough. Then put baking tray on top of the baking paper to weigh down the puff pastry. Bake on a 425 F preheated oven for 15-20 minutes or until golden brown.