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.