Cost Breakdown

Critical Success Points

• • Activating the yeast in correctly warm milk (Step 1).
• • Achieving an elastic, slightly sticky dough after adding butter (Step 4).
• • First proof until the dough doubles in size (Step 5).
• • Preventing the pastry cream from curdling while heating (Step 9).
• • Reaching 118 °C for the sugar syrup (Step 11).
• • Ensuring the buttercream and pastry cream are at similar temperatures before folding (Step 14).

Safety Warnings

• • Hot milk and sugar syrup can cause severe burns – handle with care and use oven mitts.
• • When whisking hot syrup into egg yolks, pour slowly to avoid splattering.