Cost Breakdown

Critical Success Points

• • Form the dough to the correct consistency (step 3).
• • Chill the dough for at least 2 hours (step 4).
• • Bake the biscuits until lightly golden, not over‑browned (step 7).
• • Thicken the pastry cream without curdling (step 12).
• • Ensure pastry cream is fully chilled before folding (step 14).
• • Fold the mascarpone and whipped cream gently to keep the cream light (step 16).
• • Assemble the layers while the cream is still firm (step 18).
• • Final chill before decoration to set the structure (step 19).

Safety Warnings

• • Handle the hot milk and pastry cream carefully to avoid burns.
• • Use a sharp knife or cutter with caution when cutting the dough.
• • Gelatin is derived from animal collagen; avoid if serving vegans.
• • Raw eggs are used; consider pasteurized eggs if concerned about salmonella.