Follow these instructions while watching the video below.

For the puff pastry (part one):
salted butter 450 g, at room temperature
freshly squeezed lemon juice 1 T
white bread flour 115 g

For the puff pastry (part two):
cake flour 200 g
white bread flour 200 g
salted butter 50 g, cold
ice-cold water 1 cup
freshly squeezed lemon juice 1 T
fine salt 1 t

1 To make part one of the puff pastry, mix all the ingredients together, and shape the mixture into a 10 x 10cm block. Wrap tightly in clingwrap and chill for a 15 minutes.

2 To make part two of the puff pastry, sift the cake flour and white bread flour together. Add the butter and work it in using your fingertips to resemble breadcrumbs.

3 Make a well in the flour and pour in the water, lemon juice and salt. Work in the ingredients to form a dough, trying to knead as little as possible.

4 Shape into a ball, wrap tightly in clingfilm and chill for 15 minutes.

5 Remove the part 2 dough from the fridge. Make a cross on the top. Roll out each cross point edge to form four extensions with a thick centre.

6 Place the mixture from part 1 on top of the thick-centred cross, making sure that it fits neatly on the cross, if not roll out a little more.

7 Fold the dough extensions (one at a time) to snugly close and cover the butter.

8 Flour a clean working surface. Roll the pastry into a rectangle (only rolling up and down, never to the sides), then take the bottom corners of the pastry and fold them a third up to the middle, then fold the top corners of the pastry down two-thirds, so they meet the bottom corners.

9 Turn the dough a quarter of the way so that the closed side is on the left. That counts as one fold. The pastry must be rested in the fridge for at least 30 minutes between each fold. Repeat the folding process six times.