Cost Breakdown

Critical Success Points

• • Whip the egg whites to stiff peaks (step 1)
• • Reach exactly 108 °C for the caramel (step 5)
• • Fold the whipped cream into the ganache without deflating it (step 7)
• • Freeze sufficiently before unmolding (step 8)
• • Use the torch only on the ring to avoid burning the cake (step 9)

Safety Warnings

• • The caramel is very hot and can splatter; wear kitchen gloves.
• • Use the torch in a well‑ventilated area away from flammable materials.
• • Be careful of the sharp edges of the metal ring.