Cost Breakdown

Critical Success Points

• • Knead the dough without overheating the butter
• • Do not mix the salt, sugar and yeast directly
• • Incorporate the gelatin at a temperature <45°C
• • Do not over‑beat the whipped cream
• • Bake at 160°C to avoid excessive caramelization of the pearl sugar

Safety Warnings

• • Handle the hot dough and melted butter carefully to avoid burns.
• • The pastry cream is cooked at high temperature; watch it to prevent it from sticking to the bottom.
• • Use the gelatin off the heat, avoid splashing hot water.
• • Use a sharp knife for cutting the bagels.