Place ramekin top side down on a piece of parchment paper, draw a circle around with a pen around the ramekin. Cut out the circle and save for later to measure pastry lid.
Whisk together measured and sifted flour in a medium bowl.
In a medium saucepan, bring butter and water to high heat and boil.
Remove pan from heat, add flours and salt and stir with wooden spoon or rubber spatula until a dough forms. You may need to press dough against the sides to pack it together.
Turn dough out onto a floured surface and knead with hands until smooth and elastic (3-4 times). Dough will be HOT, so use plastic gloves or knead then release and continue.
Weigh you dough ball and divide into four equal pieces.
Place a piece of parchment paper down onto work surface.
Take one dough ball and flatten into a oval with hands, then lay an additional piece of parchment paper on top.
Roll dough between the two pieces of paper into a circle, with a rolling pin until it reaches 3mm in thickness or ⅛ inch.
Remove circle of dough from paper and gently drop into a ramekin.
Using finger gently press dough into bottom and then against the sides. Trim off overhang. And smooth the edges, forming a small lip around the top of the ramekin. Make sure there are no holes in the pastry. If so, its easy to take a scrap piece and patch by pressing together with fingers.
Take trimmings and from back into ball set aside.
Repeat this process with the remaining three ramekins.