If you overwhip the cream the mousse will not turn out smooth. |
It is important to gently heat up the egg mixture on medium heat on a water bath stirring constantly. If it is heated to over 80°C (176°F) the egg mixture will turn solid (coagulate). |
It is important to transfer the chocolate to a different bowl so that the heated bowl does not keep on warming the chocolate while the other preparations are folded in. |
Taken out of the oven the tuile will still be elastic. Once cooled down a bit within seconds, it hardens quickly and becomes very fragile. |
Almonds are well roasted when not only the exterior in browned, but also the inside. Remove one almond from the oven, cut into two pieces and check. If not browed bake a couple of more minutes. |
Distribute the cornflakes in one layer within the plastic bag for a more even result. |