Last modified on: September 30th 2012
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
1 hour 35 min. | 2 hours | 15 min. | 3 hours 50 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
3,627 Kcal or 15,186 Kj | 77 gr | 378 gr | 201 gr |
181 % | 30 % | 36 % | 30 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
265 Kcal or 1,110 Kj | 6 gr | 28 gr | 15 gr |
13 % | 2 % | 3 % | 2 % |
Per pie | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
3,627 Kcal or 15,186 Kj | 77 gr | 378 gr | 201 gr |
181 % | 30 % | 36 % | 30 % |
Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Peach and blackcurrant sundae, Diplomat cream, Bavaroise cream, Belle-helene in a glass, ... All | |
Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Pistachio custard tart, Citrus tart, Lemon Tart / Meringue Pie, How to make tart cases, ... All | |
Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Pistachio confectioner's custard, Chocolate mousse, Asparagus "en petit pois", Blanquette of veal, Apple and almond gratin, ... All |
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