1. Make the (detrempe): in a small bowl, combine the warm water 32 C and the yeast.
2. sift (tamiser) the flour into a clean work surface and make a well (fontaine) in the centre. Add the sugar and salt into the well, then stir in the melted butter, the dissolved yeast, and half of the milk. Stir the ingredients with your fingers, slowly incorporating the flour from the sides of the well. When the mixture becomes thick, add the rest of the milk and continue to mix
3. once all the liquid has been absorbed into the flour. lightly knead the dough and gather in into a ball. Score the top with a deep cross using a large knife, and loosely wrap the finished (detrempe) in plastic before placing it in the refrigerator to rest for a minimum of 20 minutes ( preferably overnight ).
4. place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it is similar to the (detrempe) in consistency
5. Using the scored marks as a guide, roll out (abaisser) the corners of the (detrempe) into a cross shape. the centre of the cross should be slightly thicker than the rolled- out arms
6. place the square of butter in the centre of the cross and fold the tow side arms over it so that they overlap slightly in the centre. Give the dough a quarter turn and fold the two remaining arms over the butter so that no butter is visible. Press the seams well to seal.
7. Lightly tap the dough with the length of the rolling pin to even out the distribution of the butter inside. Give the dough a quarter turn and repeat the process. This is called the envelope. 3 Turns
1. Turn 1 : Roll out the dough in long even strokes, forming a rectangle that is twice the original length of the envelope or 1/2 inch (1 cm) thick . Brush off any excess flour. Fold the bottom third of the dough up; then fold the top third down over the first fold. Make sure the edges are even. Give the dough a quarter turn to the right so the seam is on the left, and make one finger impression in the top left corner of the dough Note these marks a reminder of the number of turns that the dough has received; they also indicate the position for subsequent turns.
2. Wrap the dough in plastic and transfer it to the refrigerator to rest for 15 to 20 minutes.
3. Turn 2 : Lightly dust the work surface with flour. Remove the dough from the refrigerator and unwrap it onto the floured surface (with the indent in the top left corner) Repeat the folding process (bottom third up, top third down over first fold) and give the dough a quarter turn to the right. Make two finger impression in the top left corner of the dough before wrapping it in plastic and returning it to the refrigerator to rest for 15 to 20 minutes.
3. Turn 3: Lightly dust the work surface with flour. Remove the dough from the refrigerator and unwrap it onto the floured surface (with the indent in the top left corner). Proceed to give the dough a third turn 9 rolling and folding in the same manner as the first and second turns).
Mark the dough with three imprints in the top left corner before wrapping it in plastic and returning it to the refrigerator. Refrigerator. Refrigerate until needed.