-  Divide the dough in 3 equal parts , Wrap it and refrigerate for 15 minutes

-  Fold 1 + 1/3 l butter in each piece of dough, and refrigerate for another 15 minutes, allowing the dough and butter to reach the same temperature or consistency.

-  Give two  double turns to each “paton” and refrigerate until next day.

-  Next day take the”paton” out of fridge for about 15 minutes;

Give one more single turn and let rest for 15 minutes, wrap .

Sheet the dough a fisrt time :

-  Then keep rolling the dough:

-  Cut the dough into thre ribbons honrizontally

-  Pile the ribbons together and start cutting triangles of dough

-  Give croissant shape to the dough and freeze until needed.