Puff pastry

A few weeks ago, I attended a course with master pastry chef Marco Zuanelli, owner of Él Pastiser in Salò.
I had always wanted to make puff pastry at home, but it seemed almost impossible. I like a challenge, and after this enlightening course, presented simply and clearly, I tried it.
This is my first attempt and needs refining. The master pastry chef will certainly have criticisms and, I hope, advice. Here is how I did it; I hope it is clear. Set aside an afternoon and follow the stages and resting times. The result? You will soon see!
INGREDIENTS
BUTTER BLOCK
750 g butter at room temperature
220 g flour

LEAN DOUGH
530 g flour
15 g salt
330 cold water

PREPARING THE BUTTER BLOCK
I put the flour and room-temperature butter in pieces into the mixer fitted with a dough hook.

I mix on low speed without overworking.

Using a spatula, I remove it onto cling film and form a low, even rectangular block.

I wrap it and refrigerate for an hour.

PREPARING THE LEAN DOUGH
I put the flour and salt in the mixer.

With the hook on low speed, I add water gradually, as more or less may be needed depending on flour absorption.

I work for about 7/8 minutes until smooth and well combined.

I remove it, work briefly on the surface and form a block.

I wrap in baking parchment and rest at room temperature for half an hour.

Both doughs are ready after resting.
I roll the lean dough, taken from the fridge, into a rectangle slightly wider and twice as long as the butter block.

I place the butter block centrally, keeping it inside the dough.

I fold one side to the middle of the block.

Then the other, making the edges meet without overlapping.

I turn the block vertically, with the open side facing us and both ends closed so butter does not escape when rolled.

I lightly flour the surface and gently roll the dough.

THREE-FOLD
I bring one side of the dough to the middle.

Then the other side, closing it evenly.

I turn the block with the open sides facing us and the closed side on the left.

I gently roll without tearing the dough: butter must never escape.

I form an even rectangle again.

FOUR-FOLD
I turn the dough horizontally and fold a small part of the right-hand side inward.

I fold the left-hand side to meet it without overlapping.

Now I fold in half.

I neaten it, pressing lightly.

I wrap in cling film and refrigerate for 1 hour.

I remove it, lightly flour the surface and roll, always keeping the open sides facing us.

I roll and make another three-fold.

I fold to the middle.

Then close with the other half, aligning and pressing lightly.

I turn with the open sides facing us and the closed side to our left.

I roll and make another four-fold.

I turn it horizontally.

I fold in a small part.

Then the other side to meet it without overlapping.

I fold in half, align and press lightly; finally we have finished.

I wrap and refrigerate for at least 2 hours before use.

As the dough weighs almost 1,850 grams, I divide it into 4 blocks, freeze 3 and use one immediately.
Now for some savoury bites to serve with aperitifs.
Here is the result: I am really pleased! 😃😃😃😃

I made mini croissants with truffle cream and Fontina, artichoke and Provola bites, salmon and sesame twists, and pepper and Parmigiano triangles.

Delicious, light and flaky!
Thank you, maestro!