Preparation

1. You can also make 20 g mini Kouign Amanns, baked in a 4 cm square circle to serve at the end of a meal as petits fours with coffee.

2. Mix the flour, Le Guérandais Flower of Guérande Salt, yeast, 20 g melted butter and 350 g water to obtain a smooth, supple dough. Leave to rise for around 30 min at room temperature (20-22°C).

3. Roll out the dough, place a 450g square of butter in the center and fold the dough over the top. Leave to cool for 20 min in the fridge. Roll out lengthwise and fold in three as for puff pastry (single turn). Chill in plastic wrap for one hour.

4. Repeat the process, adding the caster sugar. Give a single turn. Leave to rest in a cool place for a further 30 min.
   Roll out the dough to 4 mm and cut into 8 cm squares.

5. Repeat the process, adding the caster sugar. Give a single turn. Leave to rest in a cool place for a further 30 min.
   Roll out the dough to 4 mm and cut into 8 cm squares.

6. Let rise for 1h30 at 24-26°C. During this operation, the dough should increase by about half its initial volume. Bake at 180°C for 40 min.

Tip: This cake should be eaten the same day to retain its full flavour and texture.

Use caster sugar and Fleur de sel to obtain a good caramelization.

Once cooled, the caster sugar gives this cake an incomparable texture.

Both soft and crunchy in places, the Fleur de sel is the sugar's counterpart, giving this pastry its perfect balance.