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 |
13,759 Kcal or 57,606 Kj | 312 gr | 1,517 gr | 715 gr |
688 % | 120 % | 143 % | 108 % |
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: Gisèle's Pasties, Rémoulette dressing, Caramelized apple "moelleux" cake, Choux pastry (pâte à choux), Soft Croque-monsieur with 3 cheeses, ... All |
![]() | Butter: You can get more informations, or check-out other recipes which use it, for example: Potatoes with bacon and herbs, Steak burger topped with egg, Victoria pineapple and lime tarts, Montbenoit's canapés, Far Normandy-Brittany, ... All |
![]() | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Mint and chocolate cream, Chocolate eclairs, Crêpes Suzette, Naan, Caramelised apple custards, ... 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