Cost Breakdown

Critical Success Points

• • Do not bring the water‑butter mixture to a boil before adding the flour
• • Cook the panade long enough to evaporate excess moisture
• • Incorporate the eggs gradually to obtain a homogeneous dough
• • Bake at 180°C then 150°C to dry the choux
• • Do not let the pastry cream boil while thickening
• • Use hot water to adjust the glaze consistency

Safety Warnings

• • Handle the hot oven (180°C then 150°C).
• • Be careful with boiling liquids (milk, fondant).
• • Use kitchen gloves when glazing to avoid burns.