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Gaufres cacaotées

Original in French

Dorothée de Vivier-au-Court · cuisineaz.com · 2007 · 4

Against 455 waffle recipes

Less egg than 78% of recipes.

How French waffle recipes differ from English ones →

Get the method at cuisineaz.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.

  • Less egg than 78% of recipes: 33% of the flour weight against the typical recipe's 40%.
  • Sugar in the middle half of recipes: 25% of the flour weight against the typical recipe's 15%.
Liquid: 172%, 70th percentileEgg: 33%, 20th percentileFat: 33%, 55th percentileSugar: 25%, 75th percentileLeavening: 3.7%, 43rd percentileSalt: 0.1%, 23rd percentileLiquidEggFatSugarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 300 g Farine300 g
  • 1 Levure chimique≈ 11 g
  • 75 g Sucre en poudre75 g
  • 1 Sachet de sucre vanillé8 g
  • 1 c. à soupe Cacao amer en poudre≈ 5 g
  • 2 Œuf(s)≈ 100 g
  • 0.5 l Lait≈ 516 g
  • Sucre glacen/a
  • 100 g Beurre100 g
  • 1 pincée(s) Sel≈ 0.4 g

flour 300 gbatter 1115 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 455 recipes. Shaded: the middle half. Tick: the median.

  • Liquid172% · 70th percentile
  • Egg33% · 20th percentile
  • Fat33% · 55th percentile
  • Sugar25% · 75th percentile
  • Leavening3.7% · 43rd percentile
  • Salt0.1% · 23rd percentile

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