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Chocolate Croissants (Zebra Croissants)

Pain au chocolat

Bake to the roots · baketotheroots.de · 2021 · 10

Against 114 croissant recipes

More yeast than 79% of recipes.

See how all 114 croissant recipes compare →

Get the method at baketotheroots.de →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 yeast than 79% of recipes: 2.4% of the flour weight against the typical recipe's 1.6%.
  • No egg in the dough, like 50% of recipes.
Butter: 61%, 58th percentileMilk or water: 61%, 66th percentileSugar: 10%, 56th percentileSalt: 2%, 53rd percentileYeast: 2.4%, 82nd percentileEgg in the dough: 0%, 25th percentileButterMilk orwaterSugarSaltYeastEgg inthe dough
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 5 oz. (140g) lukewarm milk140 g
  • 0.4 oz. (12g) active dried yeast12 g
  • 17.3 oz. (490g) stronger all-purpose flour*490 g
  • 1.8 oz. (50g) sugar (fine)*50 g
  • 0.35 oz. (10g) salt10 g
  • 4.2 oz. (120g) water, at room temperature120 g
  • 4.2 oz. (120g) butter, at room temperature120 g
  • 6.4 oz. (180g) of the dough180 g
  • 2 tbsp. cocoa powder*≈ 11 g
  • 2-3 tbsp. water≈ 37 g
  • 6.4 oz. (180g) butter, at room temperature180 g

flour 490 gbatter 1350 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.

  • Butter61% · 58th percentile
  • Milk or water61% · 66th percentile
  • Sugar10% · 56th percentile
  • Salt2% · 53rd percentile
  • Yeast2.4% · 82nd percentile
  • Egg in the dough0% · 25th percentile

Oven

Temperature
350°F / 175°C
median 375°F
Time
45 to 60 minutes
median 20 minutes

Keep exploring

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