Cost Breakdown

Critical Success Points

• • Bring the mixture to a true boil before adding the flour
• • Dry the dough without over‑cooking (2‑3 min)
• • Let the dough cool slightly before adding the eggs
• • Incorporate each egg until fully absorbed
• • Do not open the oven during the first 30 minutes of baking
• • Finish at 150°C to thoroughly dry the interior

Safety Warnings

• • Be careful of hot steam when boiling the milk‑water‑butter mixture.
• • Do not let the dough dry out too much, otherwise it will become difficult to work with.
• • Handle the hot oven with protective gloves.