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 Charlotte, Chantilly rice pudding, Strawberries in a thyme and lemon-flavoured red wine reduction, St Tropez tart, Strawberry Verveine Tart , ... All | |
Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Mini almond-morello tarts, Parisian-style chocolate custard tart, How to roll out pastry for a tart, Pistachio custard tart, Tatin apple diplomat tart, ... All | |
Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Sicilian Epiphany Pie, Real custard sauce (crème anglaise), Breton sablé biscuit dough, Chocolate cream with a crunch, irish coffee mousse, Paris-Brest, ... All |
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