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Ingredients
Karamelsaus
-
250
g suiker
or 250 g bruine suiker - 210 g room, min. 30% vet
- 1030 g water
- 1 tl citroensap (zie tip)
- 30 g boter in één stuk (60 x 40 x 10 mm)
- 1 el azijn
Basis
- 250 g bloem en iets meer om te bestrooien
- 140 g boter in stukken
- 100 g suiker
- 1 ei
- bloem voor de vorm
- bloem voor het werkblad
Vanilleslagroom
- 50 g suiker
- 1 vanillestokje enkel het merg
- 300 g room, 35% vet gekoeld
- Nutrition
- per 1 stuk
- Calories
- 446.5 kcal / 1868.8 kJ
- Protein
- 3.9 g
- Fat
- 25.9 g
- Carbohydrates
- 49.8 g
- Fibre
- 0.8 g
- Saturated Fat
- 15.3 g
- Sodium
- 22.2 mg
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