Pâte Feuilletée

For the détrempe

• 125 grams (4½ ounces) cake flour
• 125 grams (

Prepare your mise en place.

Sift the flours together with the salt onto a clean, cold work surface, preferably marble. Make a slight well in the center and add the beurre en pommade. Begin mixing with your fingertips, adding just enough cold water