Cost Breakdown

Critical Success Points

• • Achieve the right consistency of the mousseline cream (not too liquid, not too firm).
• • Precise baking of the sponge at 180°C to avoid it being too dry.
• • Cool the cream with plastic wrap contact to prevent a skin from forming.
• • Refrigerate the cake for at least 3 hours before unmolding.
• • Unmold by gently warming the ring to avoid damaging the cream.

Safety Warnings

• • Boiling syrup can cause severe burns – handle with care.
• • The saucepan containing the hot cream must be handled with kitchen gloves.
• • The torch or palm heat should be applied briefly to avoid melting the cream.