Schokolade Croissants (Zebra Croissants)
Original in German
Bake to the roots · baketotheroots.de · 2021 · 10
Against 114 croissant recipes
More yeast than 79% of recipes.
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.
Ingredients (11)
- 140g lauwarme Milch140 g
- 12g Trockenhefe12 g
- 490g Mehl (Type 550)*490 g
- 50g Zucker (fein)*50 g
- 10g Salz10 g
- 120g Wasser, Zimmertemperatur120 g
- 120g weiche Butter120 g
- 180g des Teigs (s. oben)180 g
- 2 EL Kakaopulver*≈ 11 g
- 2-3 EL Wasser≈ 37 g
- 180g weiche Butter180 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 · median 60%
- Milk or water61% · 66th percentile · median 58%
- Sugar10% · 56th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast2.4% · 82nd percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 18 to 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.
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