Brioche mousseline
Original in French
Johan – professeur de pâtisserie amateur · mapatisserie.fr · 2026 · 8 parts
Against 217 brioche recipes
More egg than 95% of recipes and more butter than 93%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More egg than 95% of recipes: 77% of the flour weight against the typical recipe's 40%, about twice as much.
- More butter than 93% of recipes: 63% of the flour weight against the typical recipe's 36%.
- No milk or water at all, where 87% of recipes use some (most of those 20 to 40% of the flour weight).
- More salt than 85% of recipes: 2.3% of the flour weight against the typical recipe's 1.4%.
Ingredients (10)
- 12 g de levure fraîche12 g
- 195 g d’œufs entiers battus (sans coquille, environ 4 œufs)195 g
- 320 g de farine T45 de qualité (environ, genre Gruau)320 g
- 45 g de sucre semoule45 g
- 7 g de sel fin7 g
- 200 g de beurre doux (tempéré)200 g
- de vanille ou poudre de vanille (optionnel, ou eau de fleur d’oranger)n/a
- de pépites de chocolat (optionnel, à introduire après le beurrage)n/a
- 1 d’œufs entiers battus≈ 50 g
- 1 pincée de sel fin≈ 0.4 g
flour 320 gbatter 829 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.
- Butter63% · 93rd percentile · median 36%
- Egg77% · 96th percentile · median 40%
- Sugar14% · 50th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt2.3% · 86th percentile · median 1.4%
- Yeast1.3% · 42nd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 minutes
- 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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