Cost Breakdown

Critical Success Points

• • Achieve a golden caramel without burning it
• • Incorporate the flour without weighing down the batter
• • Roll the biscuit before it cools completely
• • Obtain a smooth and well‑set ganache

Safety Warnings

• • The caramel is very hot: handle with kitchen gloves.
• • Hot cream can cause burns: pour it slowly and avoid splashing.
• • Gelatin should be handled off the heat to avoid burns.