Cost Breakdown

Critical Success Points

• • Obtain a soft apple compote without being too liquid.
• • Toast the hazelnuts without burning and peel them properly.
• • Do not over‑work the shortcrust dough to avoid a rubbery texture.
• • Precisely bake the bases so they stay crisp but not hard.
• • Perfect emulsion of the hazelnut cream (smooth, glossy texture).
• • Temper the dark chocolate for shine and a clean snap.

Safety Warnings

• • Handle hot pans with oven mitts.
• • Use a sharp knife to avoid slipping.
• • Melted chocolate can reach 45 °C: risk of burns.
• • Glucose and invert sugar become very hot during boiling.