Brioche mousseline : la meilleure recette
Original in French
felix_15209391 · marmiton.org · 2008 · 8 personnes
Against 217 brioche recipes
More butter than 99% of recipes and more egg than 92%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- More butter than 99% of recipes: 110% of the flour weight against the typical recipe's 36%, about 3 times as much.
- More egg than 92% of recipes: 70% of the flour weight against the typical recipe's 40%.
- More salt than 96% of recipes: 3% of the flour weight against the typical recipe's 1.4%, about twice as much.
- More yeast than 99% of recipes: 5% of the flour weight against the typical recipe's 1.4%, about 3.5 times as much.
Ingredients (7)
- 500 g de farine de boulanger (T55)500 g
- 550 g de beurre550 g
- 7 oeufs moyens≈ 350 g
- 15 g de sel15 g
- 50 g de sucre50 g
- 25 g de levures de boulanger25 g
- 10 cl de lait tiède≈ 103 g
flour 500 gbatter 1593 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.
- Butter110% · 100th percentile · median 36%
- Egg70% · 93rd percentile · median 40%
- Sugar10% · 26th percentile · median 14%
- Milk or water21% · 38th percentile · median 25%
- Salt3% · 97th percentile · median 1.4%
- Yeast5% · 100th percentile · median 1.4%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 35 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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