Cost Breakdown

Critical Success Points

• • Assembling the macaron batter and respecting the macaronage point
• • Resting and baking the macarons (avoid overbaking)
• • Complete dissolution of gelatin in the strawberry puree
• • Infusing vanilla in the cream and incorporating into white chocolate
• • Delicate incorporation of whipped cream to preserve volume
• • Marbling the two mousses without liquefying them
• • Using the torch to release the parchment without burning the mousse

Safety Warnings

• • Handle the hot cream carefully to avoid burns.
• • Use the torch at a safe distance and do not point it toward the eyes.
• • Be careful of hot surfaces of the oven and the water bath.