Croissants
Original in French
Betty Bossi · bettybossi.ch · 2019 · 6 personnes
Against 114 croissant recipes
Less butter than 98% of recipes and more milk or water than 85%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less butter than 98% of recipes: 25% of the flour weight against the typical recipe's 60%, about half as much.
- More milk or water than 85% of recipes: 67% of the flour weight against the typical recipe's 58%.
- Less sugar than 80% of recipes: 7.5% of the flour weight against the typical recipe's 10%.
Ingredients (8)
- 500 g de farine500 g
- 1.5 c.c. de sel≈ 9 g
- 3 c.s. de sucre≈ 38 g
- 0.5 cube de levure (env. 20 g)21 g
- 3.1 dl de lait (310 g), froid≈ 320 g
- 125 g de beurre , froid125 g
- 1 œuf≈ 50 g
- 1 c.s. d’eau≈ 15 g
flour 500 gbatter 1077 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.
- Butter25% · 1st percentile · median 60%
- Milk or water67% · 86th percentile · median 58%
- Sugar7.5% · 18th percentile · median 10%
- Salt1.8% · 36th percentile · median 2%
- Yeast1.4% · 39th percentile · median 1.6%
- Egg in the dough10% · 71st percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°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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