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French Toast Croissants

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.3272
Energy (kCal)2005.6565
Carbohydrates (g)156.8344
Total fats (g)135.0472
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix flour, yolks and vanilla, set aside. | 2. Bring cream and sugar to a boil, remove from heat. | 3. Stir a small amount of hot cream into the egg mixture. | 4. Quickly stir egg mixture into cream mixture, stir constantly. | 5. Bring to a gentle boil; cook and stir for 1 minute. | 6. Remove from heat; stir in ice-cream until melted. | 7. Set aside. | 8. Mix berries and sugar in small saucepan. | 9. Simmer for 2 minutes. | 10. Remove from heat; set aside. | 11. In shallow bowl, beat eggs. | 12. Dip both sides of croissants in egg. | 13. Brown on both sides in butter. | 14. Spoon vanilla sauce over croissants. | 15. Dot with berry sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    vanilla 1 1/2 1/2 18.144000000000002 0.797 0.0038 0.0038
    heavy cream 2 cups 816.0 6.5760000000000005 6.816 86.59200000000001
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    vanilla ice cream 2 scoops - - - -
    raspberry 2 cups 127.92 29.3724 2.952 1.599
    sugar 4 tablespoons 402.99 100.79799999999999 0.0 0.0
    egg 3 214.5 1.08 18.84 14.265
    croissant 4 - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4

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



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