Brioche aux marrons glacés
Original in French
Virginie Fouquet · chefnini.com · Pour 6 personnes :
Against 217 brioche recipes
No salt, unlike 88% of recipes and less egg than 75%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- No salt at all, where 88% of recipes use some (most of those 0.8 to 2% of the flour weight).
- Less egg than 75% of recipes: 25% of the flour weight against the typical recipe's 40%.
- Butter in the middle half of recipes: 25% of the flour weight against the typical recipe's 36%.
Ingredients (9)
- 100g de lait de riz100 g
- 100g de beurre100 g
- 80g de sirop de marrons80 g
- 2 oeufs≈ 100 g
- 400g de farine T65400 g
- 1 sachet de levure de boulanger déshydratée6 g
- 75g de marrons glacés75 g
- 50g de sucre glace50 g
- 6cs de sirop de marron≈ 89 g
flour 400 gbatter 999 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.
- Butter25% · 28th percentile · median 36%
- Egg25% · 24th percentile · median 40%
- Sugar13% · 44th percentile · median 14%
- Milk or water25% · 50th percentile · median 25%
- Salt0% · 6th percentile · median 1.4%
- Yeast1.4% · 55th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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