Prepare the puff pastry the day before, as it has to rest overnight.
Knead the flour, water and salt into a smooth dough.
Roll out and then let rest directly in the refrigerator for 10 minutes.
In the meantime, roll out the butter between two layers of cling film.
Place the butter plate in the fridge again to cool.
Take the dough out of the refrigerator, roll it out, place the butter plate on the dough and cover with an overlap. Use a rolling pin to roll out the butter-filled dough to thinner.
Then fold the dough in several times and roll it out again.
Repeat this process several times, then leave the dough in cling film to rest in the refrigerator overnight.