Cost Breakdown

Critical Success Points

• • Forming a homogeneous dough during kneading
• • Preparing the cold butter and incorporating it with the sugar
• • Lamination without resting between turns to achieve the layers
• • Brushing and scoring before baking
• • Baking at 180 °C until perfect caramel coloration

Safety Warnings

• • Handle the hot oven with kitchen gloves.
• • Melted butter and caramel are very hot; avoid splatters.
• • Use a sharp knife for the cuts to avoid slipping.