Cost Breakdown

Critical Success Points

• • Complete gelatin hydration
• • Precise caramelization of the praline at 118 °C
• • Baking the sponge without overcooking
• • Whipping the white ganache until thickened
• • Full cooling before freezing

Safety Warnings

• • The praline caramel reaches over 110 °C: handle with care to avoid burns.
• • Use the thermometer to control critical temperatures (118 °C, 82 °C).
• • Gelatin must be fully rehydrated to avoid water formation in the ganache.