Cost Breakdown

Critical Success Points

• • Keeping the butter block and dough consistently cold during lamination.
• • Accurate 1‑hour chilling intervals after each fold.
• • Gentle handling while rolling to avoid tearing the dough.
• • Proper proofing temperature (≈25 °C) to achieve lift without over‑proofing.

Safety Warnings

• • Handle hot oven and baking sheets with oven mitts.
• • Use a sharp knife or bench scraper carefully when cutting dough.
• • Cold butter can be slippery; keep hands dry to avoid slips.