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 |
4,586 Kcal or 19,201 Kj | 104 gr | 506 gr | 238 gr |
229 % | 40 % | 48 % | 36 % |
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: Rolled chestnut and apple brioche, Gâteau Breton (Brittany butter cake), Biscuit de Savoie sponge cake, Four quarters, Stuffed baguette , ... All |
![]() | Butter: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Parcels of fish fillet in spinach, Crispy rolls with chicken and leek, Spinach on toast with bechamel, Breton style shellfish and vegetable soup, ... All |
![]() | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Finger biscuits, Norman flambéed apples, Real custard sauce (crème anglaise), Fruit crumble, Apple and almond cake, ... All |
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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