Ricetta Cornetti Sfogliati - Fatti in casa
CornettoOriginal in Italian
Andrea Di Giglio · andreadigiglio.it · 2020
Against 114 croissant recipes
Less milk or water than 98% of recipes and more egg in the dough than 98%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less milk or water than 98% of recipes: 30% of the flour weight against the typical recipe's 58%, about half as much.
- More egg in the dough than 98% of recipes: 25% of the flour weight against the typical recipe's 1.6%, about 15.5 times as much.
- More sugar than 86% of recipes: 15% of the flour weight against the typical recipe's 10%.
- More butter than 78% of recipes: 70% of the flour weight against the typical recipe's 60%.
Ingredients (11)
- 500 gr Farina forte 300-350W 13% proteine (per uso domestico 3/4 farina manitoba e 1/4 farina debole per frolla)500 g
- 75 gr Zucchero semolato75 g
- 125 gr Uova125 g
- 150 gr Acqua150 g
- 25 gr Lievito di birra25 g
- 12 gr Malto12 g
- 100 gr Burro morbido100 g
- 10 gr Sale fino10 g
- 5 gr Pasta d’arancio5 g
- 1 Bacca di vaniglian/a
- 250 gr Burro piatto per sfogliare250 g
flour 500 gbatter 1252 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 114 recipes. Shaded: the middle half. Tick: the median.
- Butter70% · 80th percentile · median 60%
- Milk or water30% · 1st percentile · median 58%
- Sugar15% · 88th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast1.7% · 54th percentile · median 1.6%
- Egg in the dough25% · 99th percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.
Do something with it
Or browse all 114 croissant recipes.