Last modified on: March 24th 2013
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
1 hour 19 min. | 30 min. | 45 min. | 2 hours 34 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
6,128 Kcal or 25,657 Kj | 53 gr | 1,132 gr | 153 gr |
306 % | 20 % | 107 % | 23 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
98 Kcal or 410 Kj | 1 gr | 18 gr | 2 gr |
5 % | <1 % | 2 % | <1 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
340 Kcal or 1,424 Kj | 3 gr | 63 gr | 9 gr |
17 % | 1 % | 6 % | 1 % |
Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Mini Mont-Blanc choux puffs, Warm apple feuillantines, Viennese chocolate cups, European glass, Strawberry Charlotte, ... All | |
Egg white: You can get more informations, or check-out other recipes which use it, for example: Almond dacquoise, Oat financiers for Louise, Two-coloured chocolate-orange tart, Piped petits-fours, Ice-cream Vacherin, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Doughnuts, Sushi, Strawberry, kiwi and mascarpone verrines, Nachos, Norman flambéed apples, ... All | |
Butter: You can get more informations, or check-out other recipes which use it, for example: Kale and potato soup, Melting Epoisses on toast , Langoustine gratin, Beurre d'escargot, Eggs Benedict , ... All |
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