Cost Breakdown

Critical Success Points

• • Melt the nougat gently without burning
• • Properly temper the egg‑sugar‑starch mixture
• • Thicken the cream without boiling it
• • Seal the pastry edges to prevent leaks
• • First freezing before cutting the patterns

Safety Warnings

• • Hot milk can cause burns – handle with care.
• • The pastry cream is very hot during cooking – avoid splatters.
• • Use a sharp knife for the patterns to prevent cuts.