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 |
9,173 Kcal or 38,406 Kj | 208 gr | 1,011 gr | 476 gr |
459 % | 80 % | 95 % | 72 % |
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: Yeast-based flaky dough (for croissants), Sweetcrust pastry (pâte sablée), ... All | |
Egg: You can get more informations, or check-out other recipes which use it, for example: Almond mug cake for Mary, Spinach fritters, Yeast-based flaky dough (for croissants), Basic cake batter - the French way, Hachis parmentier, ... All | |
Butter: You can get more informations, or check-out other recipes which use it, for example: Leek and egg frichti, Onion fondue, Baked sea bass fillet with lemon and tarragon, Scrambled eggs with butter-fried bread and fresh spinach, Fish "à la Bordelaise", ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), Praline, Apple and almond gratin, Like Bounty, Black sesame flan, ... 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