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: Diplomat cream, Saint Honoré cake, Ice-cream Vacherin, Apple charlotte with toasted brioche, Belle-helene in a glass, ... All | |
Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Croute à thé, Rhubarb tart, Hazelnut and chocolate biscuits, Apple custard tart, Plum tart, ... All | |
Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Gâteau Breton (Brittany butter cake), Pistachio ice cream, Crusty cockle tart, Sicilian Epiphany Pie, ... All |
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