Last modified on: October 24th 2017
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
32 min. | 4 hours | 55 min. | 5 hours 27 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
2,710 Kcal or 11,346 Kj | 114 gr | 466 gr | 79 gr |
136 % | 44 % | 44 % | 12 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
192 Kcal or 804 Kj | 8 gr | 33 gr | 6 gr |
10 % | 3 % | 3 % | 1 % |
Per French sticks | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
339 Kcal or 1,419 Kj | 14 gr | 58 gr | 10 gr |
17 % | 5 % | 5 % | 1 % |
Flour: You can get more informations, or check-out other recipes which use it, for example: Gâteau Nantais, Arlesian Biscuits, Flognarde, Hazelnut and orange cake, Basic cake batter - the French way, ... All | |
Leaven: You can get more informations, or check-out other recipes which use it, for example: Naan, Seeded loaf, Pizza dough, Mouna, Ocean bread, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Paella, Lemon and lime custard tart, Stewed plums, French Family Cake, ... All | |
Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Sausage in brioche, Morteau sausage, Sausage with duchess potatoes and a Mont d'Or fondue , Cured Pork Belly With Lentils, Late Winter Soup with Fresh Spinach, ... All |
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