Brioche Nanterre : La Vraie Recette du CAP Pâtissier

Original in French

Johan – professeur de pâtisserie amateur · mapatisserie.fr · 2026 · 8 parts

Against 217 brioche recipes

More egg than 98% of recipes and more butter than 89%.

How it compares

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

More egg than 98% of recipes: 82% of the flour weight against the typical recipe's 40%, about twice as much.
More butter than 89% of recipes: 57% 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 84% of recipes: 2.2% of the flour weight against the typical recipe's 1.4%.

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

9 g de levure fraîche (ou un peu moins de la moitié en levure sèche (~4 g), sans la délayer)9 g
150 g œufs ((~3 œufs), à peser précisément et bien froids)150 g
245 g de farine T45 de qualité (Gruau ou Label Rouge )245 g
35 g de sucre semoule35 g
5 g de sel fin5 g
140 g de beurre doux (tempéré, coupé en dés)140 g
Optionnel : vanille en poudre, eau de fleur d’oranger…n/a
1 œufs (entier, battu)≈ 50 g
1 pincée de sel fin≈ 0.4 g

flour 245 gbatter 634 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.