La pâte levée feuilletée : recette en images pour croissants et pains au chocolat
Pain au chocolatOriginal in French
Virginie Fouquet · chefnini.com · Pour 8 pains au chocolat ou 15 croissants :
Against 114 croissant recipes
Less salt than 86% of recipes.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less salt than 86% of recipes: 1.3% of the flour weight against the typical recipe's 2%.
- No egg in the dough, like 50% of recipes.
Ingredients (7)
- 26cl de lait≈ 268 g
- 40g de sucre40 g
- 10g de beurre10 g
- 1cc de sel fin≈ 6 g
- 450g de farine T45 ou T55450 g
- 1 sachet de levure de boulanger déshydratée (5/6g pour le mien, vérifiez au dos du paquet qu’un sachet correspond à 500g de farine)6 g
- 250g de beurre (à température ambiante)250 g
flour 450 gbatter 1030 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.
- Butter58% · 42nd percentile · median 60%
- Milk or water60% · 61st percentile · median 58%
- Sugar8.9% · 33rd percentile · median 10%
- Salt1.3% · 12th percentile · median 2%
- Yeast1.2% · 26th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- not stated
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.
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