Brioche parisienne : la meilleure recette
Original in French
JR · marmiton.org · 2025 · 4 personnes
Against 217 brioche recipes
No milk or water, unlike 87% of recipes and more egg than 88%.
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).
- More egg than 88% of recipes: 64% of the flour weight against the typical recipe's 40%.
- Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.4%.
Ingredients (7)
- 500 g de farine T45500 g
- 6 pièces d'oeufs≈ 300 g
- 20 g de levure de boulanger fraîche20 g
- 10 g de sel10 g
- 60 g de sucre60 g
- 220 g de beurre doux mou220 g
- 1 pièce de jaune d'oeuf≈ 18 g
flour 500 gbatter 1128 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.
- Butter44% · 65th percentile · median 36%
- Egg64% · 88th percentile · median 40%
- Sugar12% · 40th percentile · median 14%
- Milk or water0% · 6th percentile · median 25%
- Salt2% · 76th percentile · median 1.4%
- Yeast1.3% · 42nd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 40 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
Do something with it
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