Cost Breakdown

Critical Success Points

• • Freeze the praliné inserts overnight
• • Achieve the correct consistency of the panade (eggless choux pastry)
• • Bake until golden coloration without collapsing
• • Cool the cream completely before whisking
• • Insert the still‑frozen praliné core for a molten center

Safety Warnings

• • Be careful of burns when heating the milk and the panade.
• • Handle the gelatin with clean hands to avoid contamination.
• • Use gloves or a towel to remove the hot dish from the oven.