For your reference

Pâte feuilletée

slightly modified from http://lapatisseriejessica.blogspot.com/2010/03/pate-feuilletee.html

Ingredients:

250 g flour
5.5 oz water
5 g salt (about 2 tsp)
2 oz butter
6 oz butter

Preparation:

Put the flour, water, salt, and 2 oz butter in a kitchen mixer on medium speed for about 5 minutes, until the dough is a little sticky but mostly smooth.

 

Put the remaining 6 oz butter in plastic wrap to cover, and smash it until it forms a square.

 

Remove the dough from the mixer bowl, covering it in plastic wrap and smoothing it to a rectangular shape, like the butter.

 

Refrigerate the dough and the butter for two hours.

Remove the dough and the butter from the fridge. Unwrap the dough, and roll it out into a large rectangle, using a bit of flour if necessary to prevent its sticking to the counter top. Remove the butter from the plastic wrap, and place it in the middle of the dough.

Then fold the dough into thirds.

 

First turn and fold: Turn the dough 90 degrees, roll it into a large rectangle again, and fold it into thirds again. Second turn and fold: Turn the dough 90 degrees, roll it into a large rectangle, and fold it into thirds again.

 

Wrap it in plastic wrap once again, and refrigerate for two hours.

 

Remove the dough from the fridge, and unwrap it. Third turn and fold: Roll it out into a large rectangle again, and fold it into thirds. Fourth turn and fold: Turn the dough 90 degrees, and roll it into a large rectangle; fold it into thirds again. Wrap it, and return it to the fridge for an other two hours.

Repeat the turning, rolling, and folding process two more times, refrigerating once in between, such that the dough is folded a total of eight times.

 

Now the dough is ready for use. If possible, let the dough sit in the fridge another 4 hours to overnight before use.

 

Croissants:

Roll the dough into a large rectangle, and then cut it into little triangles; roll them up. Paint them with a mixture of powdered sugar and an egg yolk, and bake them at 350^F for approximately 15 minutes (or longer, if the croissants are large).

As a variation, stuff the croissants with apples, chocolate, cheese, or whatever strikes your fancy before rolling up the croissant and baking.

 

Enjoy!