Buttercream: ============ Heat the milk in a saucepan. In a bowl, whisk together the egg yolks and the sugar. Add heated milk to egg/sugar mixture and whisk after off heat. Put the mixture back in the saucepan and whisk while heating, until smooth and fairly thick. Remove from heat and strain back into the bowl. Cool in refrigerator. When chilled, remove from refrigerator and place in a blender. While blending on low speed, add butter a little at a time. Blend until smooth, then return to refrigerate. Set aside for use in the rest of the Progres with Grand Marnier recipe. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (270g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1169 (87%)|
|Amt Per Serving||% DV|
|Total Fat 129.9g||173 %|
|Saturated Fat 74.1g||370 %|
|Monounsaturated Fat 39.2g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 1663.5mg||512 %|
|Sodium 766.2mg||26 %|
|Potassium 168.7mg||4 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 28.2g|
|Protein 19.4g||28 %|
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: 1337
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!