Cost Breakdown

Critical Success Points

• • Achieve a homogeneous shortbread dough without over‑working it.
• • Cook the custard to exactly 83 °C to avoid excessive coagulation.
• • Fully dissolve the gelatin before incorporating it.
• • Caramelize the apple dice without turning them into compote.
• • Freeze the entremet long enough before unmoulding.

Safety Warnings

• • Handle the hot oven (170 °C) with kitchen gloves.
• • The custard reaches 83 °C; avoid burns.
• • The torch produces a very hot flame; keep it away from your body and flammable surfaces.