Cost Breakdown

Critical Success Points

• • Dissolving the yeast in warm milk
• • Incorporating the butter to obtain a smooth dough
• • First rise of the brioche dough
• • Roasting the fruit at 180 °C
• • Baking the brioche until perfect golden brown
• • Incorporating the gelatin without lumps
• • Whipping the cream to a firm consistency
• • Final assembly without breaking the brioche

Safety Warnings

• • Handle the hot oven (180 °C) with care.
• • Hot milk can cause burns; pour it slowly.
• • Gelatin must be handled with clean hands to avoid contamination.
• • Use the knife carefully when cutting the brioche.