Basics: puff pastry
butter, cold and cubed
ice cold water
Step by step
Add the flour, 100 g cold cubed butter, sugar, salt and cold water to the bowl of a stand mixer fitted with the Dough Hook. Put on speed 1 and knead for 5 minutes until a dough forms.
Shape the dough into a large rectangle and refrigerate for 2 hours.
Flatten 500 g butter to a rectangle 2/3 the size of the dough by using a rolling pin. Refrigerate for 2 hours.
Place the butter on the dough, fold the dough onto the butter and pich the sides closed. Roll out lenght-wise to double the size, fold in three and pinch the sides. Chill for 2 hours in the fridge.
Repeat the last steps (roll, fold, pinch, chill) 5 more times.
The pastry is now ready to use in sweet or savory baking recipes. You can also store the pastry wrapped in the freezer for up to 6 months.