Cost Breakdown

Critical Success Points

• • Keep the butter and water very cold
• • Grate the butter quickly to avoid it warming
• • Do not knead the dough, mix just enough to bind
• • Let the dough rest in the fridge between each turn
• • Bake in a very hot oven (200 °C) without opening the door during the first minutes

Safety Warnings

• • Handling frozen butter can make hands slippery – work on a stable surface.
• • The oven reaches 200 °C – use kitchen gloves.
• • Use a sharp knife carefully.