Cost Breakdown

Critical Success Points

• • Full rest of the puff pastry disc (3 h 45) to prevent shrinking.
• • Achieve the correct consistency of the choux pastry (smooth, glossy ball).
• • Precise cooking of the meringue syrup (116 °C) and caramel (155‑160 °C).
• • Delicate folding of the meringue into the pastry cream to avoid loss of volume.
• • Handling hot caramel – risk of burns.

Safety Warnings

• • The caramel reaches over 150 °C – handle with gloves and avoid splatters.
• • The oven is very hot (180 °C) – use oven mitts.
• • The torch produces an open flame – do not point it at flammable materials.