Last modified on: April 14th 2013
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
2 hours 6 min. | 45 min. | 2 hours 51 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
3,846 Kcal or 16,102 Kj | 115 gr | 964 gr | 439 gr |
192 % | 44 % | 91 % | 67 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
150 Kcal or 628 Kj | 4 gr | 38 gr | 17 gr |
8 % | 2 % | 4 % | 3 % |
Choux pastry (pâte à choux): You can get more informations, or check-out other recipes which use it, for example: Paris-Brest, Valay-Brest, Profiteroles, Pets de nonne, Gougères, ... All | |
Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, Chinois, Pear and chocolate tart with a hint of mint, Yvetot Douillons, Pear and lime meringue pie, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Crème caramel, Gâteau Nantais, Crème brulée, Caramelized pear custard tart, Foie gras cured in salt, ... All | |
Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, Bavaroise cream, Pear charlotte, Belle-helene in a glass, European glass, ... All |
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