First make the beurre manié (butter block). Add the butter and flour into the bowl of a stand mixer, fitted with the paddle attachment and mix on medium speed until the mixture is smooth and the flour is fully incorporated into the butter.

As soon as the mixture is creamed together, stop mixing, to avoid incorporating air into the butter block.

Place the mixture onto a sheet of parchment paper and cover with a second sheet of parchment paper. Roll the butter out to a rectangle size 20cm x 40cm.

Square off the edges evenly and refrigerate until the butter is firm, but still pliable.

Second, make the détrempe. Add the flour, water, salt and melted butter into a bowl and mix by hand until the ingredients are incorporated together. Cover the bowl with plastic wrap and let rest for 15 minutes.

After resting, roll the dough out to 20cm x 60cm size. Perform the first letter fold.

Imagining the dough in thirds, fold A in the right direction to end on top of B. Then fold C in the left direction to end on top of A.

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Wrap the dough tightly with plastic wrap and put it in the fridge for 20minutes.

After 30 minutes, remove the dough from the refrigerator and roll the length to 60cm again and perform the second letter fold. Wrap the dough tightly again and put in the fridge for another 30 minutes.

After 30 minutes, remove the dough from the fridge. The dough should be 20cm x 20cm in size. If has shrunk during chilling, roll again to a square 20cm x 20cm. If the dough resists rolling, cover with a clean kitchen towel and let it rest for 5 minutes and try again.

Place the butter block on the workspace and remove the top piece of parchment paper. Place the dough in the middle of the butter.

Fold the two sides of the butter block over the top of the dough, meeting right in the middle. Pinch the middle seams together to lock in the détrempe in the beurre manié.

Roll the dough to 20cm x 60cm, extending lengthwise only. Perform the third letter fold, being careful not to tear the butter. You will perform six letter folds in total. Wrap the dough tightly in plastic wrap and place into the fridge for 30 minutes.

Roll the dough to 20cm x 60cm, extending lengthwise only. Perform the fourth letter fold, being careful not to tear the butter. Wrap the dough tightly in plastic wrap and place into the fridge for 30 minutes.

Roll the dough to 20cm x 60cm, extending lengthwise only. Perform the fifth letter fold, being careful not to tear the butter. Wrap the dough tightly in plastic wrap and place into the fridge for 30 minutes.

Roll the dough to 20cm x 60cm, extending lengthwise only. Perform the sixth letter fold, being careful not to tear the butter. Wrap the dough tightly in plastic wrap and place into the fridge for at least 30 minutes before use.

Store the pastry in the fridge, wrapped tightly, for up to 3 days.

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