Last modified on: December 19th 2014
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
12 hours 36 min. | 1 hour | 30 min. | 14 hours 6 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
4,487 Kcal or 18,786 Kj | 88 gr | 517 gr | 244 gr |
224 % | 34 % | 49 % | 37 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
367 Kcal or 1,537 Kj | 7 gr | 42 gr | 20 gr |
18 % | 3 % | 4 % | 3 % |
Per brioche | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
4,487 Kcal or 18,786 Kj | 88 gr | 517 gr | 244 gr |
224 % | 34 % | 49 % | 37 % |
Flour: You can get more informations, or check-out other recipes which use it, for example: Madeleines, Wiener Schnitzel, Fish in a sesame crust, Dipping bread with cheese, Pancake batter, ... All | |
Butter: You can get more informations, or check-out other recipes which use it, for example: Ramekins of duchess potatoes, Mackerel rillettes, Passion fruit jellies, Flamiche, Gnocchi alla romana, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Real custard sauce (crème anglaise), Nanou's apple and almond cake, Apple paste, Elsa's Comtoise galette, Clear strawberry juice, ... All | |
Leaven: You can get more informations, or check-out other recipes which use it, for example: French baguettes, Pogne de Romans, Yeast-based flaky dough (for croissants), New leavened bread, Benoîton, ... All |
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