Last modified on: October 13th 2010
Keywords for this recipe:Preparation | Start to finish |
---|---|
6 hours 26 min. | 6 hours 26 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
4,339 Kcal or 18,167 Kj | 148 gr | 1,268 gr | 18 gr |
217 % | 57 % | 120 % | 3 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
297 Kcal or 1,243 Kj | 10 gr | 87 gr | 1 gr |
15 % | 4 % | 8 % | <1 % |
![]() | Flour: You can get more informations, or check-out other recipes which use it, for example: Pink Reims biscuits, Fish fillet with preserved lemons, Chestnut cake, Franche-Comté sticks, Apple and almond cake, ... All |
![]() | Water: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", How to seal a terrine or casserole dish, Puff or flaky pastry (pâte feuilletée), Provençal braised carrots, Quince and apple compote, ... All |
![]() | Leaven: You can get more informations, or check-out other recipes which use it, for example: Yeast-based flaky dough (for croissants), Old style brioche, Franche-Comté sticks, Benoîton, Seeded loaf, ... All |
![]() | Salt: You can get more informations, or check-out other recipes which use it, for example: Creamy rice with spinach, Minestrone, Cashew-nut and Parmesan biscuits, Bourguignon potatoes , Boulangère potatoes, ... All |
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