This International main features Sugar 1/4 c Hazelnut paste (optional, Eggs — if difficult to find, Egg yolks 1 c Cream, heavy, Flour 1/4 c Sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Pastry Cream – Great Chefs
Description
This International main features Sugar 1/4 c Hazelnut paste (optional, Eggs -- if difficult to find, Egg yolks 1 c Cream, heavy, Flour 1/4 c Sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Beat the sugar and eggs in a bowl until thick and lemon-yellow.
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Add flour and beat until smooth.
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Pour this mixture into scalded milk and beat smooth while heating just to the boiling point.
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Pour into bowl placed over ice water (to cool mixture) and add hazelnut paste.
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Beat heavy cream with sugar until thick and fold into the cooled mixture.
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: Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 563.1kcal
- % Daily Value *
- Total Fat 19.8g31%
- Saturated Fat 6.0g30%
- Cholesterol 728.3mg243%
- Sodium 127.4mg6%
- Total Carbohydrate 78.2g27%
- Dietary Fiber 0.4g2%
- Sugars 66.9g
- Protein 19.1g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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