Last modified on: September 16th 2020
Keywords for this recipe:Preparation | Resting | Start to finish |
---|---|---|
12 hours 57 min. | 1 hour 30 min. | 14 hours 27 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
13,759 Kcal or 57,606 Kj | 312 gr | 1,517 gr | 715 gr |
688 % | 120 % | 143 % | 108 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
399 Kcal or 1,671 Kj | 9 gr | 44 gr | 21 gr |
20 % | 3 % | 4 % | 3 % |
Plain white flour (French Type 45): You can get more informations, or check-out other recipes which use it, for example: Sweetcrust pastry (pâte sablée), Yeast-based flaky dough (for croissants), ... All | |
Egg: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, Lime meringue tart, Escalopes in a sesame crust, Caramelized apple and walnut cake, Cheese tart, ... All | |
Butter: You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs (Oeufs brouillés), Tatin apple diplomat tart, Four quarters, Dublin fruit scones, Langoustine gratin, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Baked Alaska, Poaching syrup, Hazelnut and orange cake, Lemon tart, Lime (or lemon) curd, ... All |
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-12)
Thank you!
Monique
I made a chinois with the dough and that truly turned out beautiful!
Just a word of warning though, the dough is hard to knead, and nearly killed my Moulinex robot, so had to switch to my hand mixer with the 2 dough "blades" that look like corkscrews and it takes the strain fine.
Thank you so much for this great recipe!!!
Franck
I made a chinois with the dough and that truly turned out beautiful!
Just a word of warning though, the dough is hard to knead, and nearly killed my Moulinex robot, so had to switch to my hand mixer with the 2 dough "blades" that look like corkscrews and it takes the strain fine.
Thank you so much for this great recipe!!!
Franck