Book turn

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.