Cost Breakdown

Critical Success Points

• • Whisk the eggs and sugar over the bain‑marie until 45 °C
• • Obtain the ribbon by whisking the risen mixture
• • Emulsify the melted butter with a little egg‑sugar mixture
• • Incorporate the butter without beating vigorously
• • Fold the flour gently to avoid collapsing the batter

Safety Warnings

• • Handle the bain‑marie carefully to avoid hot‑water burns.
• • Use kitchen gloves when removing the hot pan from the oven.