Little illustrations and how to make some puff pasty at home!

1. Add flour, salt, 2 eggs, and a just a bit of cold water and start to mix/incorporate with your hands in a large bowl. Use the water as needed (you will most likely use all of it, but don't put all in at once, only bit by bit). If the dough is too sticky, add in some flour to find a balance. (make sure you have 250g of cold butter in the fridge to use later in the recipe)

1. Add flour, salt, 2 eggs, and a just a bit of cold water and start to mix/incorporate with your hands in a large bowl. Use the water as needed (you will most likely use all of it, but don't put all in at once, only bit by bit). If the dough is too sticky, add in some flour to find a balance.

(make sure you have 250g of cold butter in the fridge to use later in the recipe)

2. Once the dough has formed (make sure all the flour has been picked up by the dough) place on flat surface and work it with your hand for about 1 minute or until well mixed (use flour as needed and to avoid sticky surface and hands).

2. Once the dough has formed (make sure all the flour has been picked up by the dough) place on flat surface and work it with your hand for about 1 minute or until well mixed (use flour as needed and to avoid sticky surface and hands).

3. Wrap the dough in saran wrap and place in the fridge for 40mins. Don't skip this step, it's important.

3. Wrap the dough in saran wrap and place in the fridge for 40mins. Don't skip this step, it's important.

4. Take out of the fridge and roll out the dough into a rough long rectangle shape with your fingers (flour your surface to avoid stickiness). It's important that the shape remains square and rectangle like.

4. Take out of the fridge and roll out the dough into a rough long rectangle shape with your fingers (flour your surface to avoid stickiness). It's important that the shape remains square and rectangle like.

5. Letting out your anger... Once the dough is rolled out, take out 250g of your cold butter from the fridge and bang it out to a square and finger thickness. ..don't be shy girl, flatten it out.

5. Letting out your anger...
Once the dough is rolled out, take out 250g of your cold butter from the fridge and bang it out to a square and finger thickness.
..don't be shy girl, flatten it out.

6. Incorporating the butter. Place your banged out butter on the bottom 2/3rd of your dough. Work fast, you want your butter to stay cold and not get soft.

6. Incorporating the butter.
Place your banged out butter on the bottom 2/3rd of your dough. Work fast, you want your butter to stay cold and not get soft.

7 fold over the top piece of dough over the butter/ carefully cut the remainder of the butter without cutting the dough and place the butter on top of the folded dough/ fold the bottom flap of dough on top of butter

7 fold over the top piece of dough over the butter/ carefully cut the remainder of the butter without cutting the dough and place the butter on top of the folded dough/ fold the bottom flap of dough on top of butter

8. This is how your layered dough should look. This is what makes the dough puff.

8. This is how your layered dough should look. This is what makes the dough puff.

9. Now, gently roll out the layered dough into a long rectangle and fold as seen in photo. Try to make sure your butter doesn't squeeze out which it shouldn't if it's still cold.

9. Now, gently roll out the layered dough into a long rectangle and fold as seen in photo. Try to make sure your butter doesn't squeeze out which it shouldn't if it's still cold.

10. Place in the fridge for 15mins and then repeat 3 times : roll, fold, fridge. Finally, leave in the fridge overnight and use the next day to make salty or sweet treats.

10. Place in the fridge for 15mins and then repeat 3 times : roll, fold, fridge. Finally, leave in the fridge overnight and use the next day to make salty or sweet treats.