Cost Breakdown

Critical Success Points

• • Cool the cracker before cutting it
• • Incorporate the eggs gradually into the choux dough
• • Bake the choux at 180°C without opening the oven too early
• • Cook the lemon cream until the first boil then 30 seconds
• • Whip the mousse with very cold butter

Safety Warnings

• • Handle hot liquids (lemon juice, cream) carefully to avoid burns.
• • Use kitchen gloves when handling the hot oven.
• • Do not let the cream boil too long to avoid coagulation.