Cost Breakdown

Critical Success Points

• • Whisk the egg whites to firm peaks.
• • Reach exactly 115°C when making the sabayon.
• • Incorporate the gelatin without lumps.
• • Soak the biscuits with the syrup without making them soggy.
• • Melt the chocolate at 35°C to avoid overheating.
• • Freeze the log at least 4 hours before unmolding.

Safety Warnings

• • Handle the very hot oven (180°C).
• • The boiling syrup can cause serious burns.
• • Use the torch with care, away from flammable materials.
• • Calvados is flammable, add it off the heat.