Last modified on: April 7th 2013
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
12 hours 54 min. | 1 hour | 5 min. | 13 hours 59 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,830 Kcal or 7,662 Kj | 37 gr | 420 gr | 79 gr |
92 % | 14 % | 40 % | 12 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
121 Kcal or 507 Kj | 2 gr | 28 gr | 5 gr |
6 % | 1 % | 3 % | 1 % |
Per person | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
305 Kcal or 1,277 Kj | 6 gr | 70 gr | 13 gr |
15 % | 2 % | 7 % | 2 % |
Pears: You can check-out other recipes which use it, like for example: Pear sorbet, Poached pears, Pear and lime meringue pie, Apple and pear tart, Pear tart with almond cream, ... All | |
Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Strawberry Charlotte, Strawberries with mint and cream, Quick Strawberry Millefeuille, Rice pudding with chestnuts and poached pears, ... All | |
Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Toasted flaked almonds, Brioche slices with almond cream, Pavlova, Individual charlottes with morello cherries, Jamaican cup, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Nantes Tourton, Blackcurrant jelly, Pink Reims biscuits, Brioche Tatin, "Moelleux" cake batter, ... All |
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