Cost Breakdown

Critical Success Points

• • Incorporate the butter gradually without stopping kneading.
• • First rise of one hour at room temperature.
• • Cold rest in the refrigerator overnight.
• • Second rise of 1 h 30 for an airy texture.
• • Bake at 170°C until perfect golden color.
• • Infuse the milk with vanilla for 30 minutes.
• • Thicken the pastry cream without boiling.
• • Incorporate cold butter into the pastry cream.
• • Delicate folding of the diplomate cream.

Safety Warnings

• • Handle the hot oven (170°C).
• • Boil the syrup and milk carefully to avoid splatters.
• • Raw eggs are used in the pastry cream; ensure they are fresh.