Cost Breakdown

Critical Success Points

• • Chill the dough in the refrigerator (1 h)
• • Blind bake with ceramic beads
• • Complete cooling of the chocolate cream before filling
• • Reach exactly 118°C for the sugar syrup
• • Cool the meringue below 50°C before piping
• • Torch the meringue without burning it

Safety Warnings

• • Handle the 118°C syrup with care – it can cause severe burns.
• • Use the torch in a well-ventilated area away from flammable materials.
• • The ceramic beads and parchment paper are very hot after blind baking.