Brought the protein content down to around 9 grams.
Refrigerated butter sounds worth trying but it flies in the face of pastry doctrine. I guess I am a rebel at heart!
I do have a powerful French food processor which might account for splintering.
I made pastry again today (Cream cheese) and paid particular attention to be on the lookout for the “phantom” pea sized particles.
I know you see these when you make pastry by hand - I am still not sure whether they are so visible using a food processor.
Most pastry recipes want one to stop pulsing just as the mixture starts to come together - before it becomes a ball.
Rose’s method of course ensures tenderness.
I would love to try the by hand method but its mid-summer here with temps of around 85F. Have to wait for winter when we have a cooler 65F!