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- Use the best salted butter you can find. I use Breton salted butter, which is easy to find in France.
- This is a very sticky dough. You should have a metal bench or pastry scraper or a metal spatula handy to help with turning, as well as to keep the dough from sticking to the counter top.
- Work fast. Letting the dough sit on the counter and warm up is not a good idea. Roll quickly.
- Although I recommend waiting about 1 hour between rolling out the pastry layers, you can wait several hours (or overnight) for example, if you have a bit of extra time
1/2 tablespoon active dry yeast
88ml tepid water
130g all-purpose flour
1/4 teaspoon sea salt
100g sugar
55g unsalted butter, cut into ½-inch (2 cm) pieces and chilled
1.5 tablespoons additional salted butter, melted
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1st Keep
 JacquelineTiong
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