How do I create a butter slab to make croissants?
Take your butter, unwrap it and place it on a large sheet of parchment paper. Next fold over the parchment paper and pound it down with a rolling pin or meat tenderizer. As the butter starts to get a little softer it will be easier to work with. Once you have a nice squarish shape, wrap it up in your parchment paper and put that in the refrigerator to chill along with your dough for 30 minutes.