Start by putting all the ingredients in the freezer for 15 minutes (flour, butter, water…)
In a food processor, pour the flour, the salt, the sugar, and the cold butter cut into 1cm cubes, and mix them with the leaf-shaped hook. Be certain to stop mixing before the butter is completely absorbed. It is important that you have chunks of butter.
Add the cold water and mix just a little bit until you reach the consistency of a dough. The chunks of butter must still be visible. For once, this dough does not have a homogeneous texture.
Next, form the dough into a rectangle on your workspace and roll it out to form a rectangle of 60cm by 80cm, depending on the desired thickness.
After you reach the desired thickness, fold the upper third of the dough, then fold the lower third of the dough.
Turn the dough clockwise a quarter turn, then roll it out again to reach a new 60cm by 80cm rectangle. If you find that the dough is too elastic, place it in the refrigerator for a few minutes.
Next, repeat the same folding pattern as before.
You should go through the steps of rolling out and folding 4 times in total.
Allow your dough to cool overnight.