Brioche cocotte
Original in French
COJOCANO · ptitchef.com · 2008 · 4
Against 217 brioche recipes
Less milk or water than 85% of recipes and less sugar than 82%.
How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less milk or water than 85% of recipes: 3.7% of the flour weight against the typical recipe's 25%, under a third as much.
- Less sugar than 82% of recipes: 9.4% of the flour weight against the typical recipe's 14%.
- More egg than 75% of recipes: 58% of the flour weight against the typical recipe's 40%.
Ingredients (8)
- 4 oeufs en omelette (230 g)230 g
- 1 cuillère à café sel≈ 6 g
- 1 cuillère à soupe d'arôme ( eau de fleur d'oranger ou rhum)≈ 15 g
- 3 cuillères à soupe sucre≈ 38 g
- 2 sachets de sucre vanillé15 g
- 400 g farine T 45 ou T 65400 g
- 125 g beurre en pommade (la margarine convient aussi)125 g
- 1,5 cuillère à café à 2 cuillères à café de levure sèche de boulanger ou 15 g de levure fraîche à mettre sur le pâton déjà formé15 g
flour 400 gbatter 843 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.
- Butter31% · 40th percentile · median 36%
- Egg58% · 76th percentile · median 40%
- Sugar9.4% · 18th percentile · median 14%
- Milk or water3.7% · 14th percentile · median 25%
- Salt1.5% · 52nd percentile · median 1.4%
- Yeast1.3% · 42nd percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 20 minutes
- median 30 minutes
Keep exploring
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Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
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