Cost Breakdown

Critical Success Points

• • Achieve a firm meringue without over‑beating the whites.
• • Reach an amber caramel colour without burning.
• • Cook the egg yolks to 83‑84°C to avoid premature coagulation.
• • Cool the crème before incorporating the butter.
• • Cool the glaze to exactly 35°C before pouring.
• • The heart must be very cold before the mirror glaze.

Safety Warnings

• • The caramel and glaze are very hot; wear kitchen gloves.
• • Use a thermometer to avoid overheating the egg yolks.
• • The torch produces an intense flame; handle it at a safe distance.