Sift the two flours together then measure out 175g of it. Place in the bowl of a stand mixer with the soft butter and beat together until smooth.

Dollop out onto a large rectangle of cling film then spread to a rough square shape about 6-7mm thick. Wrap in the cling film and smooth over with your hand then transfer to the fridge to chill – over night is best but an hour should do it.

Take the remaining flour and mix in the salt, eggs and enough water to bring it all together to a soft but not sticky dough. The mantra of “wetter is better” does not apply in pastry, only in bread making!

Knead for 10 minutes by hand or 5 in a stand mixer until it is smooth, elastic and cleans the sides of the bowl. It should be glossy and not at all sticky when finished. Cover in cling and pat out to a rectangle and refrigerate for the same amount of time as the butter and flour paste.

Now you are ready to start the rolling and folding process. Use a tiny amount of flour on your work top as you don’t want to reduce the ratio of flour:fat too much during the layering process. Refer to the photos in the blog post for help with the next stage.

Roll the dough out to a rectangle large enough that you can cover the square of butter and flour paste completed. Fold the dough up around it and pinch all the edges tightly so no butter can escape.

Now, you need to focus on keep the pastry edges as square as possible and not let butter squirt out the sides! Press down with your rolling pin to flatten the dough giving it a ribbed appearance at first then roll up and down so you have a very long rectangle in front of you. Now it’s time for the first fold which will be a “book” fold. Take the top of the pastry and fold over itself until it reaches the centre of the rectangle. Repeat with the lower half. Leave a little gap between the two free edges to make it easy to then fold in half along this gap.

Turn the dough 90 degrees then roll out to a large rectangle again, trying to only roll up and down, keeping the edges as square as you can (you may need to roll the corners side to side a little to keep them square). Repeat the book fold process then cover in cling and chill for at least another hour.

Now you will do two “envelope” folds and your pastry will be ready. Put the chilled pastry down with the short edge close to you and roll out to a large rectangle. Fold the top down a third then the bottom up a third over the first fold. Cover with cling film and chill for another hour.Repeat the envelope folding process one final time then your pastry is ready to be portioned and used as you choose. It should be used within 3 days if leaving it well wrapped in the fridge but you can freeze it for up to 3 months double wrapped tightly in cling film to remove any air pockets. This recipe makes approximately 1.4kg of puff pastry.