Cost Breakdown

Critical Success Points

• • Whip egg whites to stiff peaks
• • Incorporate the flour without deflating the batter
• • Precise biscuit baking (8 min at 210 °C)
• • Achieve a ganache that is neither too liquid nor too firm before rolling
• • Roll the biscuit while it is still pliable
• • Freeze the log before glazing to avoid cracks

Safety Warnings

• • Boil the cream with care: it can overflow quickly.
• • Handle the hot oven (210 °C) with kitchen gloves.
• • Use a sharp knife for cuts to avoid slipping.