Cost Breakdown

Critical Success Points

• • Fold the powders into the meringue without deflating it
• • Cook the custard at 90 °C until it coats the spatula
• • Let the ganache cool to obtain the shiny core
• • Freeze the royal for at least 4 hours before glazing
• • Apply the mirror glaze at 30 °C for a smooth finish

Safety Warnings

• • Handle the hot sugar and 103 °C syrup – risk of burns.
• • Melt the chocolate in a bain‑marie to avoid overheating.
• • Wear kitchen gloves when unmolding the frozen cake.