Cost Breakdown

Critical Success Points

• • Cooking the flour until the dough dries and pulls away from the pan.
• • Achieving a smooth, glossy choux dough with the correct amount of eggs.
• • Baking until the pastry is deep golden; under‑baking leads to collapse.
• • Tempering the egg yolk mixture to avoid curdling.
• • Thickening the pastry cream to the right consistency before cooling.
• • Incorporating butter fully into the cooled pastry cream to create a light mousseline.
• • Assembling the pastry without crushing the delicate choux ring.

Safety Warnings

• • Hot liquids and steam can cause burns – handle the saucepan with oven mitts.
• • The oven will be at 180°C; use heat‑proof gloves when inserting or removing the tray.
• • When tempering eggs, stir continuously to prevent curdling.