Last modified on: July 1st 2019
Keywords for this recipe:Preparation | Start to finish |
---|---|
33 min. | 33 min. |
Whole recipe | |||
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Energetic value | Proteins | Carbohydrates | Fats |
11,628 Kcal or 48,684 Kj | 177 gr | 1,014 gr | 762 gr |
581 % | 68 % | 96 % | 115 % |
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: Potato gratin, Oaty walnut cake , Snow peas sautéed in butter, Scrambled eggs with langoustines and asparagus tips., Diplomat cream, ... All |
![]() | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Muffin dough, Clafoutis "Marie-Antoinette", Eggs meurette, Pain perdu, Real custard sauce (crème anglaise), ... All |
![]() | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Fresh pasta dough, Breton sablé biscuit dough, Pâté de campagne, Tomato feuilleté with pesto, X-Files cookies, ... All |
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