Repeat with the remaining rouget fillets and bread..
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From this recipe's first step, be very gentle with how you combine the ingredients: Overwork it too much at this stage and your crust will be tough.Pulse the flour-butter mixture in a food processor until you get pea-sized crumbles, then add the cold water in a thin stream as the food processor runs, stopping as soon as things start to clump.
You'll knead it just a handful of times to bring it together; at no point should the dough form a smooth ball.. Make ahead.The dough can be prepared through Step 3 and stored in the freezer for up to one month.