I used to do it for work. Without a dough sheeter. I gave myself tendinitis. I compromise and my home laminating choice now is blitz puff, which is a lot less work and still gives nice flaky layers

Rough puff! I spent a new years’ making galette des rois and laminating the puff pastry. I finally got it right and then nobody ate it because it was too almond-y. I do it for myself, really.

What’s blitz puff?

I had to do a brief training at a job on rolling out croissants and we did not have a machine and this is why I’ve never been tempted to make them myself at home.