Cauliflower Dough with White Wine (Cauliflower Dough)

Mash the cold butter and a third of the amount of flour to form a rough paste

Place this mixture in the refrigerator to rest

Sift the remaining flour, create a hole in the center, and add the egg yolks, white wine, and salt

Mix everything well so that the dough doesn't stick to the table anymore

Roll it out with a rolling pin to obtain a square of dough about 1 finger thick

Place the first cold dough on top and fold the edges of the second dough

Open it up with a rolling pin in one direction, until you get a rectangle

Fold it into four and let it rest for half an hour

After that, repeat this process five more times, letting the dough rest between each time for 20 to 30 minutes

When opening it up with a rolling pin, be careful not to let the first dough appear, which should always be wrapped by the second

Always work with cold dough.