Croissantboom met camembert
Original in Dutch
Miljuschka Witzenhausen · 24kitchen.nl · 2021 · 1 portie
Against 114 croissant recipes
Less sugar than 94% of recipes and less yeast than 80%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less sugar than 94% of recipes: 4% of the flour weight against the typical recipe's 10%, about half as much.
- Less yeast than 80% of recipes: 0.8% of the flour weight against the typical recipe's 1.6%, about half as much.
Ingredients (14)
- 250 g bloem250 g
- 6 g gist6 g
- 5 g zout5 g
- 10 g suiker10 g
- 43 g boter43 g
- 75 ml melk≈ 77 g
- 75 ml water≈ 75 g
- 100 g boter om te toeren100 g
- 1 camembertn/a
- 1 tl knoflookpoeder≈ 4.9 g
- 25 g Gruyere kaas25 g
- gerasptn/a
- 20 g basilicum20 g
- ronde steker 5cmn/a
flour 250 gbatter 616 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.
- Butter57% · 40th percentile · median 60%
- Milk or water61% · 67th percentile · median 58%
- Sugar4% · 4th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast0.8% · 17th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- not stated
- median 20 minutes
Keep exploring
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