Cost Breakdown

Critical Success Points

• • Cooking the choux pastry until a thin film forms at the bottom.
• • Gradual incorporation of the eggs off the heat.
• • Formation of a firm and glossy meringue.
• • Delicate incorporation of the meringue into the dough to retain aeration.

Safety Warnings

• • Handle the hot saucepan with care to avoid burns.
• • Use kitchen gloves when removing the dish from the oven.
• • Do not leave egg whites at room temperature for more than 2 hours to avoid any risk of salmonella.