Last modified on: December 6th 2012
Keywords for this recipe:Preparation | Resting | Start to finish |
---|---|---|
13 min. | 1 hour | 1 hour 13 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
3,727 Kcal or 15,604 Kj | 137 gr | 668 gr | 56 gr |
186 % | 53 % | 63 % | 9 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
269 Kcal or 1,126 Kj | 10 gr | 48 gr | 4 gr |
13 % | 4 % | 5 % | 1 % |
![]() | Flour: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), How to succeed in making sabayon (syllabub), Gâteau Breton (Brittany butter cake), Oatmeal and apple cookies, Caramelized apple and walnut cake, ... All |
![]() | Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: How to seal a terrine or casserole dish, Kouign-amann brioche, Chestnut moelleux, Hasselback or "Swedish-style" potatoes, Little lemon biscuits, ... All |
![]() | Egg: You can get more informations, or check-out other recipes which use it, for example: Far Normandy-Brittany, Yeast-based flaky dough (for croissants), Kouign-amann brioche, Madeleines, Crab Cakes, ... All |
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