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 |
8,592 Kcal or 35,973 Kj | 209 gr | 1,043 gr | 400 gr |
430 % | 80 % | 98 % | 61 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
256 Kcal or 1,072 Kj | 6 gr | 31 gr | 12 gr |
13 % | 2 % | 3 % | 2 % |
Per pie | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
2,864 Kcal or 11,991 Kj | 70 gr | 348 gr | 133 gr |
143 % | 27 % | 33 % | 20 % |
Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Strawberries with mint and cream, Mini Mont-Blanc choux puffs, Diplomat cream, Warm apple feuillantines, ... All | |
Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: How to make tart cases, How to bake blind , Apple amandine tarts from Brélès, Apple-almond shortbread tart, Chocolate tart, ... All | |
Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate eclairs, Chocolate cream, Quiche filling mixture, Salmon chard rolls, Lemon Confectioner's Custard, ... All |
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