507711655-Opera-Patisserie-Cedric-Grolet-1

1 cup packed (220 g) light brown sugar
2 large (90 g) eggs (⅓ cup)
2½ cups (310 g) all-purpose flour
1¾ cups (154 g) ground almonds
¼ (16 g) cake yeast, or 2¾ teaspoons active dry yeast
(dissolved in milk or water)
½ teaspoon (3 g) salt
In an electric stand mixer fitted with a flat beater attachment, beat
the butter with the flour for about 10 minutes. Using a rolling pin, roll
out the beurre manié to make a 16 by 45-inch (40 by 115-cm)
rectangle that is ⅜ inch (10 mm) thick.
In an electric stand mixer fitted with a dough hook, make the
détrempe by mixing ½ cup plus 1 tablespoon (130 g) of water, the
salt, vinegar, butter, and flour for about 15 minutes, until a smooth
dough forms.
Roll out the détrempe to a thickness of ⅜ inch (10 mm), making a
15-inch (38-cm) square. Place the détrempe in the middle of the
beurre manié, then fold over each edge to encase the détrempe.
Make the dough with four simple turns. Start by rolling out the dough,
then fold it over on itself to make the first turn. Refrigerate for 1 hour.
Repeat this process a second time. Then make the next two turns.
Make sure to refrigerate for 1 hour between each turn. Using a
rolling pin, roll out the dough to a thickness of ⅛ inch (4 mm).
In a bowl, mix the softened butter and brown sugar. Add the eggs,
then the flour, ground almonds, yeast, and salt. Using a rolling pin,
roll out the dough to a thickness of ⅛ inch (3 mm), then freeze for 40
minutes.
POUND CAKE BATTER
4 large (200 g) eggs (¾ cup plus 1 tablespoon)