Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
---|---|---|---|---|---|
Whole recipe | 360 RDI=140 % | 2,870 RDI=270 % | 2,560 RDI=390 % | 3,560 RDI=180 % | 14,880 RDI: 180 % |
Per 100 g | 40 RDI=20 % | 340 RDI=30 % | 300 RDI=50 % | 420 RDI=20 % | 1,770 RDI: 20 % |
Per feuilletage | 120 RDI=50 % | 960 RDI=90 % | 850 RDI=130 % | 1,190 RDI=60 % | 4,960 RDI: 60 % |
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The 2 comments already posted on this recipe
Actually this not really a good option, with syrup you add some water, which is the enemy of golden crust.
Dusting sugar is the better option for me.
A question: at stage 3, would it work to brush the pastry with sugar syrup (or even just sugar in water) instead of dusting it?