Components

• 1. Pâte à Pain

Further Ingredients

• 200g cold salted butter (beurre demi-sel)

• 200g sugar

• Butter for the mold

Further Improvements

• Not tried yet. If the butter breaks into pieces while rolling, it’s too cold. If it gets greasy and comes out, chill longer.

• The salted butter is the whole point, don’t use unsalted.

Directions

• Prepare the pâte à pain. Flatten it, wrap it and put it in the fridge for 30 minutes.

• Flatten the butter between two parchment sheets into a 15x15cm square and keep it in the fridge. It should be cold but bendable, like the dough.

• Roll the dough into a 15x30cm rectangle, put the butter on one half, fold the other half over and seal the edges.

• Roll it into a 15x45cm band and fold it in three. Fridge for 20 minutes.

• Turn it by 90°, roll it into a band again and fold it in three. Fridge for 20 minutes.

• Do a third and a fourth turn the same way, sprinkling 80g of sugar on the band before each fold. Work fast, the sugar melts and makes the dough wet.

• Butter a ø24cm mold generously and sprinkle it with the remaining 40g of sugar.

• Roll the dough into a 25cm square, fold the corners towards the center and put it in the mold, folds down.

• Let it rise for 30-45 minutes at room temperature, not in a warm place or the butter melts.

• Bake at 210°C for 10 minutes, then at 180°C for 25-30 minutes until deep caramel.

• Unmold it right away on parchment while the caramel is still liquid (careful, it’s very hot), otherwise it sticks.