Cost Breakdown

Critical Success Points

• • Formation of the film at the bottom of the pan during the choux roux cooking
• • Delicate incorporation of the meringue into the choux pastry
• • Baking the biscuit without opening the oven too early
• • Reaching exactly 118°C for the Italian meringue syrup
• • Caramelization with the torch without burning the meringue

Safety Warnings

• • Handle the 118°C syrup with care to avoid burns.
• • Wear kitchen gloves when using the torch.
• • Be careful with the hot saucepan when cooking the lemon curd.