Try this Michel Richards Pastry Eggs recipe, or contribute your own.
Suggest a better descriptionRoll out little circles of pastry leaving the two edges slightly thicker than the sides. Sprinkle with sugar. Cook the pastry cream ingredients until it boils and is thick. Cool. Place a generous tablespoon or so of cream on the pastry dough and two apricot halves so it looks like two egg yolks. Bake in 350F oven for 35 minutes. Brush pastry and apricots with a nice sweet apricot glaze. The baking takes the sweetness out of the fresh apricots so you need this final step. Recipe By : Michel Richard/tpogue@idsonline.com Posted to MC-Recipe Digest V1 #253 Date: Mon, 21 Oct 1996 14:58:10 -465800 From: Terry Pogue
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Serving Size: 1 Serving (698g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2088 | ||
Calories from Fat: 225 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25g | 33 % | |
Saturated Fat 9.7g | 48 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 1058.7mg | 326 % | |
Sodium 99.7mg | 3 % | |
Potassium 375.5mg | 10 % | |
Total Carbohydrate 467.9g | 138 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 467.3g | ||
Protein 18.1g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2088
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