Place cold butter between two sheets of parchment paper and pound into a flat 7-inch (18cm) square.

Chill while the dough rests.

Enclose the Butter:

Roll the chilled dough into a 10×10-inch (25x25cm) square.

Place the butter block in the center like a diamond. Fold the dough edges over the butter to seal like an envelope.

Layer the Dough (Laminating):

Roll the dough into a 20×10-inch (50x25cm) rectangle. Fold into thirds like a letter.

Chill for 30 minutes. Repeat this rolling and folding process 2 more times, chilling between each turn.

Shape the Croissants: