Cost Breakdown

Critical Success Points

• • Whisking the egg‑sugar mixture until double volume
• • Reach exactly 60 °C for the milk and butter
• • Chill the batter in the refrigerator (minimum 2 h)
• • Thermal shock: very cold batter + very hot oven
• • Use metal molds to amplify the thermal shock

Safety Warnings

• • The milk and butter are heated to 60 °C: handle with kitchen gloves.
• • The oven reaches 200 °C: wear oven mitts when placing and removing the molds.
• • Hot molds can burn skin; let them cool slightly before unmolding.