Put the flour into a bowl and add the milk, the salt, the vinegar and half the butter, cut into small pieces. Combine by hand to obtain a well-mixed dough. Form it into a ball, and then cover it with plastic. Let it rest in the refrigerator for 2 hours.
Roll out the dough on a floured work surface to make a square that is ¾ inch (2 cm) thick. Make a 1½-inch-(4-cm)-thick square with the rest of the softened butter and place it in the center of the dough.
Fold over the dough to form an envelope. Roll the dough out into a rectangle that is three times longer than its width. Fold the dough in three, to form a rectangular envelope. This is the first turn. Give it a second turn, using the same process, and rest in the refrigerator for 2 hours.
Repeat this procedure of two turns twice, leaving it in the refrigerator for 2 hours after each one.
Once the six turns have been made, the puff pastry is ready to be used.
This recipe was originally published in "My Best Guy Savoy" (Éditions Alain Ducasse). See all credits
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