Cost Breakdown

Critical Success Points

• • Mix the détrempe without overworking
• • Match the temperature of the butter and the détrempe (18‑19 °C)
• • Observe the refrigeration rest times between each turn
• • Brush the edge with water, not egg, to ensure a good seal
• • Properly seal the two discs before cutting the pattern
• • Do the two glazes separated by a 20‑minute rest
• • Create small openings (vents) to allow steam to escape

Safety Warnings

• • Handle the very hot oven (190°C).
• • The syrup is very hot, avoid burns.
• • The almond cream mixture contains a raw egg; follow hygiene rules.