Homemade Chocolate Croissants Recipe
Pain au chocolat
biggerbolderbaking.com · 2015 · 6 -8
Against 114 croissant recipes
More sugar than 92% 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.
- More sugar than 92% of recipes: 20% of the flour weight against the typical recipe's 10%, about twice as much.
- Less salt than 88% of recipes: 1.2% of the flour weight against the typical recipe's 2%.
- More yeast than 90% of recipes: 2.8% of the flour weight against the typical recipe's 1.6%.
- Less milk or water than 79% of recipes: 49% of the flour weight against the typical recipe's 58%.
Ingredients (8)
- 1/2 cup (120ml/4floz) warm milk≈ 122 g
- 1 3/4 cups (250g/ 8 ¾ oz) strong bread flour250 g
- 1/2 tsp salt≈ 3 g
- 11 tablespoons (150g/5.3 oz) butter, frozen150 g
- 4 tablespoons (50g/ 1 ¾ oz) sugar50 g
- 2 tsp (7g /1 sachet) dry yeast7 g
- Chocolate chips or bar ((I recommend 72% cocoa solids))n/a
- 1 egg yolk beaten with 1 tbsp milk to glaze≈ 18 g
flour 250 gbatter 600 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 water49% · 19th percentile · median 58%
- Sugar20% · 94th percentile · median 10%
- Salt1.2% · 8th percentile · median 2%
- Yeast2.8% · 91st percentile · median 1.6%
- Egg in the dough7.2% · 60th percentile · median 1.6%
Oven
- Temperature
- 450°F / 230°C
- median 375°F
- Time
- 15 minutes
- median 20 minutes
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