Cost Breakdown

Critical Success Points

• • Incorporate the baking powder without it touching the sugar or salt
• • The dough should lightly cling to the bowl walls during kneading
• • Observe the rest times at room temperature and in the refrigerator
• • Keep the butter very cold during the folding turns
• • Do not forget the 30‑minute rest before the third turn
• • Moisten the dough before the final proof
• • Bake at 210 °C for 20 minutes

Safety Warnings

• • Handle the hot oven – wear kitchen gloves
• • The butter for lamination is very cold – avoid burns by handling it directly
• • Use the knife carefully when cutting the dough