Cost Breakdown

Critical Success Points

• • Wrap the dough in the beurre manié (step 6) – ensure the butter completely surrounds the dough for proper lamination.
• • First double turn (step 7) – precise fold and quarter turn to create the first layers.
• • Second double turn (step 9) – repeat the fold while maintaining the direction of the quarter turn.

Safety Warnings

• • Handle melted butter carefully to avoid burns.
• • Use a sharp knife to cut the dough to prevent slipping.
• • Do not leave the dough at room temperature for too long to prevent bacterial growth.