Cost Breakdown

Critical Success Points

• • First simple turn of the puff pastry
• • Two double turns without cold rest
• • Tempering the milk‑egg‑starch mixture for the pastry cream
• • Incorporation of the pastry cream into the frangipane
• • Sealing the galette edges without piercing the dough
• • Immediate oven temperature reduction after placing in the oven

Safety Warnings

• • Be careful of splashing boiling milk
• • Use gloves or a towel to handle the very cold dough to avoid frostbite
• • Handle the knife or cutter carefully to avoid cuts
• • Wear kitchen gloves when handling the very cold butter