Cost Breakdown

Critical Success Points

• • Whisk the eggs and sugar to 55 °C without exceeding the temperature
• • Fold in the dry ingredients gently to keep air bubbles
• • Bake the genoise 15 minutes at 190 °C without opening the oven
• • Cook the pastry cream until thickened without letting it boil
• • Emulsify the cold butter into the cream to obtain a smooth mousse
• • Brush each genoise layer with kirsch syrup for even moisture
• • Refrigerate the cake at least 2 hours before unmolding

Safety Warnings

• • Handle the bain‑marie and hot syrup with care to avoid burns.
• • The oven reaches 190 °C: wear kitchen gloves when handling the hot mold.
• • Use the immersion blender with blades moving, keep fingers away.
• • Use a sharp knife to cut the strawberries to avoid slipping.