Croissants farcis au fromage
Original in French
Nadji · chefsimon.com · 2018
Against 114 croissant recipes
Less butter than 92% of recipes and less sugar than 91%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less butter than 92% of recipes: 33% of the flour weight against the typical recipe's 60%, about half as much.
- Less sugar than 91% of recipes: 4.5% of the flour weight against the typical recipe's 10%, about half as much.
- More milk or water than 87% of recipes: 68% of the flour weight against the typical recipe's 58%.
- Salt in the middle half of recipes: 1.5% of the flour weight against the typical recipe's 2%.
Ingredients (11)
- 360 ml d'eau≈ 361 g
- 10 g de levure sèche10 g
- 2 cuillères à soupe de sucre≈ 25 g
- 60 ml d'huile neutre≈ 55 g
- 550 g à 600 g de farine550 g
- 8 g de sel8 g
- 125 g de beurre125 g
- 1 fromage St-Agurn/a
- 1 jaune d'œuf≈ 18 g
- 1 cuillère à soupe de lait≈ 15 g
- ½ cuillère à café de nescafé≈ 2.5 g
flour 550 gbatter 1170 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.
- Butter33% · 7th percentile · median 60%
- Milk or water68% · 88th percentile · median 58%
- Sugar4.5% · 8th percentile · median 10%
- Salt1.5% · 22nd percentile · median 2%
- Yeast1.8% · 60th percentile · median 1.6%
- Egg in the dough3.3% · 51st percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- not stated
- median 20 minutes
Keep exploring
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