about 40°F. This is crucial.
If they are not cold
enough, return them to
the refrigerator. Both the
dough and the butter
block should be cold and
firm but still somewhat
pliable. I recommend that
you roll the dough on a
full silpat instead of on a
table or a board so that if
the dough gets too sticky
you’ll be able to transfer it
chris devlin
(Chris Devlin)
#1