Salt

Whenever possible, avoid using table salt for baking because it often has a slight metallic flavor from the added iodine. Kosher or sea salt are preferred since they are purer forms of salt.

Some of the recipes call for fleur de sel, which is a high-quality sea salt. The flakes are larger than traditional sea salt, which makes for a better crunch. If you don’t have fleur de sel, substitute traditional sea salt.