combine flours and salt on a large work surface cut in butter to resemble small peas add half cup cream and mix gently, adding additional cream as needed, until dough forms a ball rollout on a lightly floured surface into a 10x20 inch rectangle fold narrow ends over the middle into thirds wrap in plastic and chill for 60-90 minutes unwrap dough, rollout, fold and chill again unwrap, rollout, fold, and chill again use or freeze for up to 4 weeks ----