recette de la fougasse d'Aigues Mortes (brioche moelleuse) à la fleur d'oranger

Original in French

Hervé Palmieri · hervecuisine.com · 2026 · 8

Against 217 brioche recipes

Less sugar than 98% of recipes and more milk or water than 96%.

How it compares

Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.

Less sugar than 98% of recipes: 5% of the flour weight against the typical recipe's 14%, about half as much.
More milk or water than 96% of recipes: 50% of the flour weight against the typical recipe's 25%, about twice as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

500 g de farine de blé500 g
20 g de levure de boulanger fraîche (ou 7 g sèche)20 g
3 œufs≈ 150 g
100 g de beurre doux mou100 g
80 g de sucre blond de canne (au lieu de 150 à 180 g classiques)100 ml de lait tiède80 g
50 ml de crème liquide entière≈ 50 g
2 c. à soupe d’eau de fleur d’oranger (dans la pâte)≈ 30 g
1/2 c. à café de sel≈ 3 g
facultatif : zeste d’un citron bion/a
40 g de beurre en petits dés40 g
2 cuil à soupe de sucre≈ 25 g
6 cuil à soupe d'eau de fleur d'oranger (ou plus)≈ 89 g

flour 500 gbatter 1087 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.