Chocolatines de C. Felder.
Pain au chocolatOriginal in French
Nadji · chefsimon.com · 2014
Against 114 croissant recipes
More egg in the dough than 89% of recipes and less butter than 79%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- 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 79% of recipes: 44% of the flour weight against the typical recipe's 60%.
- Salt in the middle half of recipes: 2.4% of the flour weight against the typical recipe's 2%.
- Sugar in the middle half of recipes: 8% of the flour weight against the typical recipe's 10%.
Ingredients (8)
- 250 g de farine250 g
- 1 cuillérée à café de sel fin≈ 6 g
- 5 g de levure sèche5 g
- 20 g de sucre semoule20 g
- 14 cl de lait≈ 144 g
- 110 g de beurre110 g
- 1 œuf≈ 50 g
- 2 tablettes de chocolat noir à 50% de cacaon/a
flour 250 gbatter 585 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.
- Butter44% · 20th percentile · median 60%
- Milk or water58% · 50th percentile · median 58%
- Sugar8% · 25th percentile · median 10%
- Salt2.4% · 80th percentile · median 2%
- Yeast2% · 65th percentile · median 1.6%
- Egg in the dough20% · 93rd percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- not stated
- 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.
Do something with it
Or browse all 114 croissant recipes.