Combine all the pastry ingredients except the Croissant Butter in a planetary mixer.
Knead for a few minutes until a smooth dough forms.
Let the dough rest for 4 hours in the blast chiller at -4°C.
Roll the dough into a rectangular shape and place the block of Croissant Butter (kept at +4°C) in the centre.
Cover with the side flaps of dough.
Make the first fold by rolling out the pastry and folding it into 4 layers.
Rest in the refrigerator for 30 minutes.
Roll out the pastry again, make a second fold in 4, and rest in the refrigerator for another 30 minutes.
Repeat the process for a third fold in 4, then rest in the refrigerator for 30 minutes.
Roll out the pastry and cut into strips the size of tagliatelle.
