Homemade Croissants Recipe
bakedbyanintrovert.com · 2019 · 12
Against 114 croissant recipes
More butter than 94% of recipes and more milk or water than 93%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More butter than 94% of recipes: 91% of the flour weight against the typical recipe's 60%.
- More milk or water than 93% of recipes: 74% of the flour weight against the typical recipe's 58%.
- Less sugar than 86% of recipes: 5.7% of the flour weight against the typical recipe's 10%.
- Less yeast than 85% of recipes: 0.7% of the flour weight against the typical recipe's 1.6%, about half as much.
Ingredients (11)
- ¼ cup water (warmed to 100°F)≈ 59 g
- 1 teaspoon active dry yeast≈ 3.1 g
- 2 tablespoons granulated sugar (divided)≈ 25 g
- ¾ cup whole milk≈ 183 g
- ⅓ cup heavy cream≈ 79 g
- 1 egg yolk≈ 18 g
- 1 teaspoon salt≈ 6 g
- 3 ½ cups all-purpose flour≈ 438 g
- 1 ¾ cups unsalted butter (cold)≈ 397 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg (for egg wash)≈ 50 g
- 1 egg yolk (for egg wash)≈ 18 g
flour 438 gbatter 1209 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.
- Butter91% · 96th percentile · median 60%
- Milk or water74% · 94th percentile · median 58%
- Sugar5.7% · 13th percentile · median 10%
- Salt1.4% · 15th percentile · median 2%
- Yeast0.7% · 12th percentile · median 1.6%
- Egg in the dough4.1% · 57th percentile · median 1.6%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 60 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.
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