Recipe: Quebec Puff Pastry

dough base:
Sift the flour and salt
add 2 tbsp butter (1 fl oz (30ml)) with 2 knives to crumble it well
Beat the egg yolk with water and lemon juice
Mix this mixture into the flour
prevent the dough from sticking to the bowl or hands, you can add a little water if the mixture isn't perfect
Knead the dough on a lightly floured marble surface until it becomes homogeneous
Roll the dough to form a rectangle 4 mm thick, take 1/4 of the butter and break it into hazelnut-sized pieces, place the butter on 1/3 of the dough in the center, fold the bottom of the dough toward the center and then the top of the dough toward the center, gently press the edges to prevent air from escaping
Turn the dough so that the length becomes the width
roll and fold the bottom toward the center and the top toward the bottom without adding butter, this is called making a turn
cover with a cloth and refrigerate for 30 minutes between each turn
after 30 minutes remove the dough and roll it, in the center place 1/4 of the butter in pieces, hazelnut-sized, and fold as above, repeat the same process until there is no more butter
then return it to the fridge and do 2 more times without adding butter
cut it according to your needs and roll it to 4mm and place it on parchment paper, return it to the fridge or freezer to use later, it is very important to let it cool well before putting it in the oven
to cut the dough use a sharp, very cold and dry knife to prevent the pastry sheets from sticking