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Smoked Ham (or Prosciutto) & Gruyere Croissants

Alexandra Stafford · alexandracooks.com · 2013 · 16

Against 114 croissant recipes

More butter than 93% of recipes and less salt than 83%.

See how all 114 croissant recipes compare →

Get the method at alexandracooks.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 114 croissant recipes, per 100 g of flour.

  • More butter than 93% of recipes: 87% of the flour weight against the typical recipe's 60%.
  • Less salt than 83% of recipes: 1.4% of the flour weight against the typical recipe's 2%.
  • More egg in the dough than 87% of recipes: 18% of the flour weight against the typical recipe's 1.6%, about 11 times as much.
  • More yeast than 79% of recipes: 2.4% of the flour weight against the typical recipe's 1.6%.
Butter: 87%, 94th percentileMilk or water: 63%, 77th percentileSugar: 8.7%, 31st percentileSalt: 1.4%, 15th percentileYeast: 2.4%, 82nd percentileEgg in the dough: 18%, 88th percentileButterMilk orwaterSugarSaltYeastEgg inthe dough
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1/4 cup (60 ml) warm water≈ 59 g
  • 1/2 cup (125 ml) milk at room temperature≈ 122 g
  • 1 large egg at room temperature≈ 50 g
  • 2 1/4 cups (286 g) all-purpose flour286 g
  • 1 package (2.25 tsp. | 7 g) instant yeast7 g
  • 1 teaspoon kosher salt≈ 4 g
  • 1 tablespoon (25g) sugar25 g
  • 1 cup (250 g) unsalted butter, cold, cut into thin slices250 g
  • 8 to 16 thin slices prosciutto di Parma or smoked ham (depending on how many croissants you are making)n/a
  • Gruyère or similar cheese, about 1/2 oz per croissant (I used 4 oz. total), cut into matchstick-sized pieces14 g

Toppings and extras

Listed, but not counted in the percentages below.

  • egg wash: 1 egg beaten with 2 tablespoons of milk≈ 50 g

flour 286 gbatter 818 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.

  • Butter87% · 94th percentile
  • Milk or water63% · 77th percentile
  • Sugar8.7% · 31st percentile
  • Salt1.4% · 15th percentile
  • Yeast2.4% · 82nd percentile
  • Egg in the dough18% · 88th percentile

Oven

Temperature
350°F / 175°C
median 375°F
Time
30 minutes
median 20 minutes

Keep exploring

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