Last modified on: January 27th 2017
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
29 min. | 7 min. | 36 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,356 Kcal or 5,677 Kj | 48 gr | 146 gr | 64 gr |
68 % | 19 % | 14 % | 10 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
178 Kcal or 745 Kj | 6 gr | 19 gr | 8 gr |
9 % | 2 % | 2 % | 1 % |
Milk: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Ciabatta, Almond tuiles, Polenta, Mouna, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Confit of quinces in Macvin, Amaretti, Blackcurrant liqueur, Double raspberry tartlets, Cherry clafoutis, ... All | |
Cornflour: You can get more informations, or check-out other recipes which use it, for example: Two-stage beef chuck , Upside-down Parmentier, Blackcurrant, vanilla and lime verrine , Pear and lime meringue pie, Rich hazelnut buttercream, ... All | |
Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Hollandaise sauce, Tagliatelle and courgette spaghetti, carbonara style, Crème de foie gras, You should not leave egg yolks in contact with sugar, ... All |
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In the past, when corn flour was not existing, that how pastry chef does.
You can also reduce caster sugar of one teaspoon and add a teaspoon of vanilla sugar instead.