Last modified on: July 1st 2019
Keywords for this recipe:Preparation | Start to finish |
---|---|
33 min. | 33 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
2,910 Kcal or 12,184 Kj | 44 gr | 254 gr | 191 gr |
146 % | 17 % | 24 % | 29 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
546 Kcal or 2,286 Kj | 8 gr | 48 gr | 36 gr |
27 % | 3 % | 4 % | 5 % |
![]() | Plain white flour (French Type 45): You can get more informations, or check-out other recipes which use it, for example: Brioche dough, Yeast-based flaky dough (for croissants), ... All |
![]() | Butter: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Marchand de vin sauce, The total turnip, Flaky brownie brioche, Oatmeal cake, ... All |
![]() | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pitta bread, Eton mess, Pistachio powder or paste, Chocolate cream with a crunch, irish coffee mousse, Nougat, ... All |
![]() | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Mustard baps, Pâté de campagne, Rolled chestnut and apple brioche, Panzanella, Avocado "tarte fine", ... All |
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