Cost Breakdown

Critical Success Points

• • Roll the puff pastry to the correct thickness (3‑5 mm) to achieve an airy flaky texture
• • Seal the galette edges carefully to prevent the cream from escaping during baking
• • Observe the two baking phases (190°C then 170°C) to obtain a golden colour without burning the top

Safety Warnings

• • Handling cold puff pastry can be slippery; use a damp cloth if needed
• • Beware of burns from the very hot oven (190°C)
• • Use a well‑sharpened knife to avoid slips