That's just the auxiliary cook... with the apprentices. The boy with
the long hair has gone to sleep, I think.
If you want the truth, to do a thing like these, you need an industrial
thermometer, you might have to throw away the ten first attempts until
you get the temperature and the timing just right. It is also necessary
to know about 117°C caramel integrated to a 51°C egg yoke and cream mixture.
I wrote that so you understand about the thermometer,
the rest is a lot of trade secrets we had to torture out of
professionnals…
