After reading through the whole thing looking for something I wanted to try, I decided to do something I never, ever, ever would do on my own. Puff pastry. Why would anyone make it themselves when there's a box of it in the freezer section at the grocery store? I chose it for the challenge. I also wanted to see if the technique is easily explained. It was also the first step for many of the recipes in the book so you kind of have to do step one, the pastry, to make several other things. This is just the first step. If you make puff pastry then you need to make something FROM the pastry. I chose palmiers because I love them. Around here they're called Dutch crisps.
Incorporating the butter involved some rolling on a well floured surface because in the beginning it's a very soft dough. The punch mark in the lower left corner is there to tell me I was on my first fold over. Now on the the cookie sheet to be chilled for 35 minutes. There will be four of these rollout/foldovers with a 35 minute chill in between. These chills helped firm up the butter again and the dough was easier to roll each time.
Roll then fold, fold, fold, fold so you have a log of folds held together with sugar.