Pain au chocolat
Pain au chocolatOriginal in German
Betty Bossi · bettybossi.ch · 2025 · 8 Personen
Against 114 croissant recipes
Less sugar than 89% of recipes and less salt than 88%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less sugar than 89% of recipes: 5% of the flour weight against the typical recipe's 10%, about half as much.
- Less salt than 88% of recipes: 1.2% of the flour weight against the typical recipe's 2%.
- More egg in the dough than 89% of recipes: 20% of the flour weight against the typical recipe's 1.6%, about 12.5 times as much.
Ingredients (9)
- 250 g Mehl250 g
- 0.5 TL Salz≈ 3 g
- 1 EL Zucker≈ 13 g
- 0.25 Würfel Hefe (ca. 10 g)11 g
- 30 g Butter , kalt30 g
- 1.25 dl Milch≈ 129 g
- 120 g Butter , kalt120 g
- 150 g dunkle Schokolade (64% Kakao)150 g
- 1 Ei≈ 50 g
flour 250 gbatter 755 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.
- Butter60% · 51st percentile · median 60%
- Milk or water52% · 33rd percentile · median 58%
- Sugar5% · 10th percentile · median 10%
- Salt1.2% · 8th percentile · median 2%
- Yeast1.4% · 39th percentile · median 1.6%
- Egg in the dough20% · 93rd 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.
- Receita de Croissant caseirocomidaereceitas.com.br · butter 68% · milk or water 49%
- How to Make Flaky Pain au Chocolat with Handmade Leavened Pastry - ChainBakerchainbaker.com · butter 48% · milk or water 52%
- Plunderteig - Plundergebäck Croissant selber machenkochenausliebe.com · butter 66% · milk or water 40%
Do something with it
Or browse all 114 croissant recipes.