Forming the pâton

Roll the chilled and rested détrempe to create a center square with a flap on each edge. The center square should be slightly thicker than the flaps and the same size as the beurrage.

Place the shaped butter in the center of the détrempe. First fold one set of opposite flaps over the butter and then fold the remaining two flaps up and over to completely enclose the beurrage. Pinch the dough together to lightly seal. This envelope of détrempe and butter is called a pâton. Once the butter has been enclosed in the détrempe, the pâton must be evened out. Using a rolling pin, lightly tap it in two directions. The pâton should now be a square. Lightly dust the pâton with flour to prevent sticking and roll it so that it forms a neat rectangle about 1.3 centimeters (½ inch) thick, with the length being about three times its width. Do not use too much flour or it will dry out the dough and prevent the layers from adhering when folded. Throughout this process be sure to keep the thickness of the dough very even and the corners square. Next, you will give the pâton either two single-letter turns or two double-book turns.