Cost Breakdown

Critical Success Points

• • Cream butter with flour
• • Knead the détrempe until translucent
• • Cold rest of the détrempe (45‑60 min)
• • Prepare the butter block to the same thickness as the dough
• • Encase the butter without leaving air bubbles
• • Perform each double fold correctly
• • Observe resting times between each fold

Safety Warnings

• • Handle the knife carefully when cutting the butter
• • Very cold butter can make the dough slippery – work on a stable surface
• • Maintain refrigerator temperature (≤ 4°C) to prevent bacterial growth