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Sticky Croissant Toffee Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.4386
Energy (kCal)1100.3331
Carbohydrates (g)50.4628
Total fats (g)95.346
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the 425 degrees F. | 2. Heat the butter, sugar, maple syrup and honey gently in a small saucepan and stir until well mixed together. | 3. Heat the cream in another saucepan and reduce slightly then mix with the sugar and butter mixture. | 4. Place the sliced croissant in an ovenproof gratin dish and pour over the sugar and cream mixture. | 5. Bake in a hot oven for 12-15 minutes. | 6. Remove from oven and dust with icing sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 4 ounces 646.38 29.6995 20.1965 54.431999999999995
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0
    maple syrup 2 fluid - - - -
    honey 2 tablespoons - - - -
    heavy cream 4 ounces 385.5531 3.1071 3.2205 40.914
    plain croissant 2 sliced - - - -
    icing sugar - - - -

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



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