Cost Breakdown

Critical Success Points

• • Browning the butter without burning
• • Straining the crêpe batter for a smooth texture
• • Resting the batter for at least 4 hours
• • Cooking the pastry cream to a proper boil
• • Incorporating gelatin fully
• • Rapidly cooling the pastry cream in an ice bath
• • Whipping heavy cream to firm peaks
• • Cooking crêpes evenly and preventing sticking
• • Evenly spreading diplomat cream between layers
• • Chilling the assembled cake for gelatin set
• • Caramelizing the sugar topping with a torch

Safety Warnings

• • Hot butter can splatter; keep a lid nearby.
• • Pastry cream reaches high temperatures; avoid burns.
• • Gelatin must be fully dissolved; do not ingest hot gelatin.
• • Use caution when operating a kitchen torch.