Last modified on: September 10th 2018
Keywords for this recipe:Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
49 min. | 4 hours | 40 min. | 5 hours 29 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
1,335 Kcal or 5,589 Kj | 132 gr | 754 gr | 264 gr |
67 % | 51 % | 71 % | 40 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
81 Kcal or 339 Kj | 8 gr | 46 gr | 16 gr |
4 % | 3 % | 4 % | 2 % |
Brioche dough: You can get more informations, or check-out other recipes which use it, for example: Nanterre brioche, Agen prune cake, Brioche Tatin, Mini apricot and pistachio brioches, Mont d'or in brioche, ... All | |
Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Diplomat cream, St Tropez tart, Pear and lime meringue pie, Yvetot Douillons, Paris-Brest, ... All | |
Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Vegetable pie, Yvetot Douillons, Epiphany galette, Chicken pie, Gâteau Breton (Brittany butter cake), ... All |
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)