Cost Breakdown

Critical Success Points

• • Poach the pears until tender
• • Make the biscuit batter without deflating the egg whites
• • Fold the whipped cream into the pear‑gelatin mixture gently
• • Set the crunch layer firmly in the pan
• • Assemble the bûche with even mousse layers and proper syrup brushing
• • Freeze the assembled bûche to set the mousse
• • Prepare a smooth, glossy ganache and avoid overheating
• • Bake the pear chips until crisp but not burnt

Safety Warnings

• • Hot syrup and boiling liquid can cause burns – handle with care
• • Use oven mitts when removing hot trays
• • Melted chocolate is very hot – stir slowly and avoid steam burns
• • Sharp knife for slicing pears and trimming biscuits
• • Gelatin should not be consumed if you have a gelatin allergy