Cost Breakdown

Critical Success Points

• • Achieve an amber caramel color without burning
• • Cook the bavaroise to 83‑84 °C to avoid coagulation
• • Whip egg whites to very stiff peaks
• • Freeze sufficiently before unmolding
• • Use the torch for finishing without burning

Safety Warnings

• • The caramel is very hot and can cause severe burns.
• • The bavaroise must be cooked to a precise temperature (83‑84 °C).
• • Use the torch with care, avoid direct flame on plastic surfaces.