Cost Breakdown

Critical Success Points

• • Properly caramelize the sugar‑water mixture to 118 °C.
• • Achieve a smooth praline without lumps by blending.
• • Seal the edges of the two pastry discs without crushing them.
• • Make vents to prevent the galette from cracking during baking.

Safety Warnings

• • The caramel is very hot; handle with care and wear kitchen gloves if necessary.
• • Use the oven with heat‑resistant gloves.
• • Be careful with the sharp knife when cutting the outline.