Cost Breakdown

Critical Success Points

• • Bain‑marie cooking of the egg‑sugar mixture to 53‑55 °C
• • Delicate incorporation of the flour to avoid deflating the batter
• • Baking the sponge at 190 °C for 15 minutes
• • Incorporation of butter and gelatin into the pastry cream
• • Assembling the cake respecting the order of layers and syrup soaking

Safety Warnings

• • Handle the bain‑marie carefully to avoid burns.
• • Hot syrup can cause splatters – wear oven mitts.
• • Use a sharp, stable knife to cut the heart.
• • Do not leave melted chocolate unattended, risk of overheating.