Cost Breakdown

Critical Success Points

• • Rubbing the crust and keeping it very cold before baking.
• • Achieve the correct panade consistency (smooth ribbon).
• • Incorporate the eggs without whisking to avoid air.
• • Lower the oven temperature after the first 5 minutes.
• • Incorporate the cold butter into the pastry cream at the right temperature.

Safety Warnings

• • Boiling water and melted butter are very hot; handle with gloves or a kitchen towel.
• • The oven reaches 210°C; use oven mitts to remove the sheet.
• • The knife for cutting the choux must be well‑sharpened to avoid crushing them.