Recipe: Buttery, Flaky Croissants
12tomatoes.com · 2014
Against 114 croissant recipes
More salt than 90% of recipes and more sugar than 86%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More salt than 90% of recipes: 2.7% of the flour weight against the typical recipe's 2%.
- More sugar than 86% of recipes: 15% of the flour weight against the typical recipe's 10%.
Ingredients (9)
- 4 cups unbleached flour≈ 500 g
- 1/2 cup plus 2 tablespoons cold water≈ 148 g
- 1/2 cup plus 2 tablespoons whole milk≈ 153 g
- 1/4 cup plus 2 tablespoons granulated sugar≈ 75 g
- 3 tablespoons unsalted butter≈ 43 g
- 1 tablespoon plus 1/2 teaspoon instant yeast≈ 11 g
- 2 1/4 teaspoon salt≈ 14 g
- 1-1/4 cups cold unsalted butter≈ 284 g
- 1 large egg≈ 50 g
flour 500 gbatter 1277 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 114 recipes. Shaded: the middle half. Tick: the median.
- Butter65% · 68th percentile · median 60%
- Milk or water60% · 64th percentile · median 58%
- Sugar15% · 88th percentile · median 10%
- Salt2.7% · 93rd percentile · median 2%
- Yeast2.2% · 73rd percentile · median 1.6%
- Egg in the dough10% · 71st percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 20 minutes
- median 20 minutes
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