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 |
668 Kcal or 2,797 Kj | 66 gr | 377 gr | 132 gr |
33 % | 25 % | 36 % | 20 % |
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, Brioche galette, Flaky chocolate brioche, Agen prune cake, Brioche Tatin, ... 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, Pear and lime meringue pie, Pear verbena tarts, Saint Honoré cake, Raisin breads (pains aux raisins), ... All | |
Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Mont d'or in brioche, Gâteau Breton (Brittany butter cake), Pains briochés aux raisins, Eggs in brioche nests, How to make tart cases, ... All |
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