Combine the sugar and water in a small saucepan over medium heat, stirring to dissolve. Wash down the sides of the pan with a damp brush and cook the syrup to 238 F without stirring. Begin to beat the egg yolks in a mixer. When the syrup reaches the correct temperature, turn the mixer to high and add the syrup slowly to the eggs. Continue to beat until the mixture has cooled. Add the butter, bit by bit, to the yolk-sugar mixture and beat until fluffy. (The butter should be at a creamy consistency before adding to the mixture. If necessary, beat the butter to soften it first.) Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 185 (40%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 450mg||138 %|
|Sodium 18mg||1 %|
|Potassium 41.8mg||1 %|
|Total Carbohydrate 66.8g||20 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 66.8g|
|Protein 5.5g||8 %|
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Calories per serving: 463
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