Last modified on: February 21th 2011
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
19 min. | 45 min. | 1 hour 4 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
2,537 Kcal or 10,622 Kj | 28 gr | 247 gr | 154 gr |
127 % | 11 % | 23 % | 23 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
372 Kcal or 1,557 Kj | 4 gr | 36 gr | 23 gr |
19 % | 2 % | 3 % | 3 % |
Flour: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), Sauce Normande (for fish), Old style brioche, Financier batter, Liège waffles, ... All | |
Rye flour: You can get more informations, or check-out other recipes which use it, for example: Natural leaven, Benoîton, Lumberjack turnovers, Sandwich bread, Fougasse with bacon and Comté, ... All | |
Honey: You can check-out other recipes which use it, like for example: Amandier (gluten-free almond cake), Confit Victoria pineapple with honey and spices, Yeast-based flaky dough (for croissants), Chocolate madeleines, Cranachan, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: Pistachio powder or paste, Stewed apricots, Green parsley tahini sauce, Aperitif rolls, "Buttonhole" quail eggs, ... All |
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