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Bittersweet Creme Eggs

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)154.9548
Energy (kCal)276549.44
Carbohydrates (g)71311.3875
Total fats (g)485.8078
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, beat together corn syrup, butter, powdered sugar, vanilla and sea salt. | 2. Remove 1/3 of the mixture to another bowl and stir in the food colourings. | 3. Chill 1 hour. | 4. Roll 16 small balls of the "yellow" mixture and place on a plate, freeze until solid. | 5. Make 16 pieces of the "white" mixture and flatten each into a rough disk. | 6. Place one frozen "yolk" in the centre of each "white" and wrap the white mixture around it, smoothing into a rough egg shape. | 7. Place completed eggs on a plate and chill. | 8. Melt the bittersweet chocolate in a double boiler or microwave and dip the eggs to coat. | 9. Allow to harden completely at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn syrup 100 96503.0 26185.39 0.0 68.2
    butter 58 4959.0 227.85299999999998 154.947 417.6
    sugar 375 powdered 175050.0 44896.5 0.0 0.0
    vanilla 1 tablespoon 37.44 1.6445 0.0078 0.0078
    sea salt 3/4 teaspoon - - - -
    yellow food coloring 5 drops - - - -
    red food coloring 2 drops - - - -
    chocolate bittersweet - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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