Cost Breakdown

Critical Success Points

• • Creaming butter and brown sugar until fully smooth for the craquelin.
• • Cooking the choux dough until it pulls away from the pan and becomes glossy.
• • Adding eggs one at a time to achieve a smooth, shiny batter.
• • Baking without opening the oven door to allow the puffs to rise properly.
• • Cooling the baked choux completely before filling to prevent melting the chantilly.

Safety Warnings

• • Handle boiling water and hot butter with care to avoid burns.
• • Use oven mitts when placing and removing trays from the oven.
• • Do not over‑beat the chantilly once it reaches stiff peaks, or it may turn grainy.