Enriched Dough with Butter (Basic dough)

• This dough should be prepared the day before as it will serve as a base for different types of cake. The ingredients are: 200 g of sourdough starter, 500 g of pastry flour, 125 ml of liquid cooking cream, 3 eggs, 175 g of butter at room temperature (softened), 125 g of white sugar, 2 and 1/2 teaspoons of fresh compressed yeast from Paris, and a pinch of salt.
• Separate the egg whites from the yolks of 2 of the 3 eggs.
• Crumble the fresh yeast and mix it with the whole egg, the yolks, 1 tablespoon of sugar, and let the mixture rest for about 10 minutes to activate the yeast.
• In another bowl, mix all the ingredients except the butter, and knead lightly until they are well combined.
• Let the dough rest for 10 or 15 minutes, covered with a damp cloth.
• Cut the butter into thin slices and let it soften at room temperature.
• Grease the kitchen counter with a little oil and pour the dough onto it.
• Distribute the butter slices over the dough and knead for about 5 minutes until you obtain a smooth dough with the butter completely integrated.
• Shape the dough into a ball and place it in a large bowl, lightly greased with oil. Cover it and leave it in the refrigerator for at least 18 hours to let the dough rise.
• The next day, use the dough as a base for different pastries according to your desired recipe.