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How to Make Flaky Pain au Chocolat with Handmade Leavened Pastry - ChainBaker

Pain au chocolat

ChainBaker · chainbaker.com · 2024

Against 114 croissant recipes

Less yeast than 92% of recipes and more egg in the dough than 89%.

See how all 114 croissant recipes compare →

Get the method at chainbaker.com →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.

  • Less yeast than 92% of recipes: 0.4% of the flour weight against the typical recipe's 1.6%, under a third as much.
  • 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.
  • Less butter than 78% of recipes: 48% of the flour weight against the typical recipe's 60%.
  • Sugar in the middle half of recipes: 8% of the flour weight against the typical recipe's 10%.
Butter: 48%, 21st percentileMilk or water: 52%, 35th percentileSugar: 8%, 25th percentileSalt: 1.6%, 29th percentileYeast: 0.4%, 7th percentileEgg in the dough: 20%, 93rd percentileButterMilk orwaterSugarSaltYeastEgg inthe dough
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 250g (8.8oz) white bread flour250 g
  • 3g (0.1oz) instant dry yeast or 3.6g (0.13oz) active dry yeast or 9g (0.32oz) fresh yeast3 g
  • 4g (0.14oz) salt4 g
  • 20g (0.7oz) sugar20 g
  • 20g (0.7oz) melted butter20 g
  • 130g (4.6oz) water130 g
  • 1 egg for glazing before baking≈ 50 g
  • 120g (4.25oz) milk chocolate cut into 18 thin batons.120 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 x 100g (2 x 3.5oz) frozen butter for the layers100 g

flour 250 gbatter 597 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.

  • Butter48% · 21st percentile
  • Milk or water52% · 35th percentile
  • Sugar8% · 25th percentile
  • Salt1.6% · 29th percentile
  • Yeast0.4% · 7th percentile
  • Egg in the dough20% · 93rd percentile

Oven

Temperature
350°F / 175°C
median 375°F
Time
25 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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