Cost Breakdown

Critical Success Points

• • Baking the orange madeleine (210°C, 22 min)
• • Baking the almond crisp (180°C, 11 min)
• • Temper the hot syrup on the eggs for the mousse
• • Gently fold in the chantilly to keep volume
• • Cool the mirror glaze to 30‑32 °C before glazing
• • Unmolding with the torch

Safety Warnings

• • The hot syrup can cause burns; handle with care.
• • The torch produces a high flame; keep away from flammable materials.
• • The mirror glaze is very hot (≈ 90 °C) before cooling.