Cost Breakdown

Critical Success Points

• • Assemble the pastry scraps without crushing them
• • Brush with cold water to ensure adhesion
• • Roll the dough firmly into a tube
• • Infuse the cream with cinnamon and lemon without boiling it
• • Thicken the cream properly without overcooking
• • Incorporate the egg yolks off the heat
• • Form the dough spiral in the mold
• • Bake at high temperature (250°C) to achieve caramelization

Safety Warnings

• • Handle the dough very cold to avoid burns.
• • The hot cream and syrup are above 80 °C; watch out for splatters.
• • The oven is preheated to 250 °C; wear kitchen gloves.