Making rough puff may seem like a gargantuan task but in practice it’s simpler than the many steps would indicate, and can be easily done while other things are going on. Rough puff is a laminated dough from the same pastry “family” as full puff, Danish pastry and croissants. Laminated doughs have layers created by the rolling and folding process; most such doughs have six folds or “turns”. The process is best completed in one session so the butter remains pliable but the pastry can easily be made a day ahead and freezes perfectly. The key here is to not over-mix the dough in the Thermomix. Excess dough can be cut into sections and frozen for later use.