507711655-Opera-Patisserie-Cedric-Grolet-1

In an electric stand mixer fitted with a dough hook, mix the flour, 1¾
cups (420 g) of water, the egg, yeast, salt, superfine sugar, and
honey. Mix on the first speed setting until the dough is smooth, then
on the second speed setting until the dough begins to come away
from the sides of the bowl. Mix in the softened butter and knead
again until the dough is smooth. Cover with a damp cloth, then let
rise at room temperature (75 to 80°F/24 to 25°C) for 1 hour.
Punch down the dough by hand, then roll it out to the width of the dry
butter and double its length. Freeze for 5 minutes, then refrigerate
for 15 minutes.
Place the dry butter in the middle of the dough and fold over the
edge of the dough on each side. Place butter side up. Using a rolling
pin, make a double turn: Roll from top to bottom to a thickness of
about ¼ inch (7 mm). Make a slight mark in the middle of the dough,
fold the top and bottom to this midpoint, and fold the dough in half
again like a wallet. Refrigerate for 10 minutes. Finally, do a simple
turn: Roll out the dough to a thickness of ⅜ inch (1 cm), fold the top
third of the dough down, and then fold the bottom third over the top.
Roll out to a thickness of ⅛ inch (3.5 mm).
PUFF PASTRY DOUGH
– Kneaded butter (beurre manié)
1½ cups (11⅝ ounces/330 g) unsalted
dry butter (84% fat content)
1 cup plus 2 tablespoons (135 g) pastry flour
– Water dough (détrempe)
2 teaspoons (12 g) salt
½ teaspoon (3 g) distilled
white vinegar
7 tablespoons (100 g) unsalted butter, softened
2⅔ cups (315 g) pastry flour
BASQUE SHORTBREAD PASTRY DOUGH
1 cup plus 2 tablespoons
(2¼ sticks/250 g) unsalted butter