Beat the sugar and eggs in a bowl until thick and lemon-yellow. Add flour and beat until smooth. Pour this mixture into scalded milk and beat smooth while heating just to the boiling point. Pour into bowl placed over ice water (to cool mixture) and add hazelnut paste. Beat heavy cream with sugar until thick and fold into the cooled mixture. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans
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|Serving Size: 1 Cup (472g)|
|Recipe Makes: 4|
|Calories from Fat: 477 (35%)|
|Amt Per Serving||% DV|
|Total Fat 53g||71 %|
|Saturated Fat 24.4g||122 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 1451.2mg||447 %|
|Sodium 239.8mg||8 %|
|Potassium 334.3mg||9 %|
|Total Carbohydrate 200.8g||59 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 200.5g|
|Protein 29.5g||42 %|
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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: 1371
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