Brioche parisienne
Original in French
Aux Fourneaux · chefsimon.com · 2013 · 4 personnes
Against 217 brioche recipes
No milk or water, unlike 87% of recipes and less sugar than 83%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- No milk or water at all, where 87% of recipes use some (most of those 20 to 40% of the flour weight).
- Less sugar than 83% of recipes: 9.1% of the flour weight against the typical recipe's 14%.
- Butter in the middle half of recipes: 49% of the flour weight against the typical recipe's 36%.
Ingredients (7)
- 330g de farine t 45330 g
- 30g de sucre30 g
- 10g de levure fraiche de boulanger10 g
- 1 cuillère à café de sel≈ 6 g
- 3 œufs≈ 150 g
- 160g de beurre T° ambiante160 g
- 1 jaune d’œuf pour la dorure≈ 18 g
flour 330 gbatter 704 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.
- Butter49% · 75th percentile · median 36%
- Egg51% · 68th percentile · median 40%
- Sugar9.1% · 16th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt1.8% · 66th percentile · median 1.4%
- Yeast1% · 23rd percentile · median 1.4%
Oven
- Temperature
- not stated
- median 350°F
- Time
- not stated
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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