Cost Breakdown

Critical Success Points

• • Baking the sponge without overcooking
• • Thickening the pastry cream without lumps
• • Tempering the butter to the correct temperature for the mousseline
• • Soaking the sponge just enough to keep it moist

Safety Warnings

• • Be careful of boiling water splashes when preparing the pastry cream
• • Do not let the melted butter become too hot before incorporating it into the sponge batter
• • Use oven mitts when handling the hot pan