Cost Breakdown

Critical Success Points

• • Boil the syrup without letting it caramelize
• • Whip the egg whites to stiff peaks and incorporate them gently
• • Precise baking of the Joconde biscuit (210 °C, 10 min)
• • Reach 83‑84 °C for the raspberry crème
• • Incorporate the gelatin at the right temperature
• • Respect the freezing times between each layer
• • Glaze temperature at 32 °C for shine
• • Unmold with a hot knife for a clean cut

Safety Warnings

• • Handle the boiling syrup carefully to avoid burns.
• • Hot cream can splatter; use a heat‑resistant container.
• • Melted chocolate is very hot; avoid any skin contact.
• • Use the thermometer to avoid exceeding critical temperatures.