Last modified on: July 1st 2019
Keywords for this recipe:Preparation | Start to finish |
---|---|
33 min. | 33 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
5,814 Kcal or 24,342 Kj | 89 gr | 507 gr | 381 gr |
291 % | 34 % | 48 % | 58 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
546 Kcal or 2,286 Kj | 8 gr | 48 gr | 36 gr |
27 % | 3 % | 4 % | 5 % |
Plain white flour (French Type 45): You can get more informations, or check-out other recipes which use it, for example: Brioche dough, Yeast-based flaky dough (for croissants), ... All | |
Butter: You can get more informations, or check-out other recipes which use it, for example: Brioche galette, Buckwheat almond biscuits, Little lemon biscuits, Tomato tatin, Chestnut Fudge Cupcakes, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: How to cook caramelized puff pastry well, Breton sablé biscuit dough, Caramelised walnuts, Pear charlotte, Almond macaroon cake, ... All | |
Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Leek and potato soup, Puff or flaky pastry (pâte feuilletée), Pâté de campagne, Tomatoes Provençal, Spicy hot toasted cashew nuts, ... All |
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