Cost Breakdown

Critical Success Points

• • Encase the cold butter in the dough without melting it
• • Observe the refrigeration rest times between each turn
• • Achieve an amber caramel without burning it
• • Let the butter‑caramel reach ~15 °C before adding the eggs to avoid curdling
• • Seal the edges properly to prevent filling leakage

Safety Warnings

• • The caramel is very hot; handle with gloves or a heat‑resistant utensil.
• • Do not leave the caramel unattended; it can burn quickly.
• • The oven reaches 180 °C; use oven mitts to remove the sheet.