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 |
340 % | 59 % | 71 % | 53 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
399 Kcal or 1,671 Kj | 9 gr | 44 gr | 21 gr |
15 % | 3 % | 3 % | 2 % |
![]() | 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: Tomato tatin, Caribbean upside-down cake, Caramel rice pudding, Soft Croque-monsieur with 3 cheeses, Rabbit terrine, ... All |
![]() | Butter: You can get more informations, or check-out other recipes which use it, for example: Bisto-style canapés, White bean gratin "à l'italienne", Crème de foie gras, Leek and potato soup, Warm haricot bean salad, ... All |
![]() | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, "Psychedelic" sandwich bread, Flambéd bananas , Lemon Confectioner's Custard, Brioche galette, ... All |
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The 4 comments already posted on this recipe
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