Try to keep everything between 8 and 12 degrees Celsius, if too hot, place it back in fridge.
Flour your counter and start rolling your détrempe into a square shape of about 25 cm.
Place the butter in the centre of your dough in opposite direction (like a diamond).
Pull back the ears of the dough of the butter to encase it to create an enveloppe shaped square.
Start tapping the block with a rolling pin to start flattening it.
Roll the dough, adding flour if necessary into a long rectangle.
Time to do our first fold which will be a double fold, you're going to flip back the side of the dough closest to you into 1/6, brusing any excess flour.
Then fold the other side to meet the one closest to you. And fold the whole dough in half.
Turn the dough 90 degrees and wrap in plastic and let rest at least 30 min, preferably an hour.
Now fold it again, for another double fold. Wrap it again and let it rest another 30/60 min. Repeat this step another 2 times.
The dough will now be ready to be used and roll to size based of the recipe you're making. However I would rest it 12 hours before using it.
Once rolled down, rest a couple hours in the fridge before cooking.
You can keep the dough in freezer tightly wrapped.
Bon appétit!