I based my work on the following recipe.

Here are the lessons learned:

• Don't got too quickly when seleting containers : select bigger ones if there is a doubt.
• For small amounts of milk, warm it up in bain-marie rather than directly in the pan.
• When growing yeast, mix them well to avoid clusters at the bottom of the container.
• Be careful to have more meal (more was needed) and more butter (to put on cooking plates).
• Read the recipe carefully : I made a few mistakes because I was not reading correctly.
• Listen to long radio shows, to avoid hitting play all the time.
• It is normal that the dow does not rise in spectacular way, it will rise in the oven.

Here is some successful guessed parameter values:

• Did not wait more than the time for the butter to become liquid before incorporating it.
• Rising time : one hour.
• Pre-heating the oven at 250° for 50 minutes without opening, and then cooking the cramique for 45 minutes at 175°

Here are details that have not been important:

• The butter wasn't softened, but completely liquid.
• At some point, the dow was not “compact” as expected. Did I tried to add up too much meal ?

No major problem in the end, so these details probably aren't relevant.