Receita de Croissant de chocolate
Original in Portuguese
Berenice · comidaereceitas.com.br
Against 114 croissant recipes
More yeast than 97% of recipes.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More yeast than 97% of recipes: 5% of the flour weight against the typical recipe's 1.6%, about 3 times as much.
- Butter in the middle half of recipes: 50% of the flour weight against the typical recipe's 60%.
Ingredients (8)
- 500 g de farinha de trigo500 g
- 10 g de sal10 g
- 50 g de açúcar50 g
- 280 ml de água≈ 281 g
- 25 g de fermento biológico25 g
- 250 g manteiga croissant250 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 ovo para pincelar≈ 50 g
- 150 g de chocolate em barra150 g
flour 500 gbatter 1116 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.
- Butter50% · 25th percentile · median 60%
- Milk or water56% · 40th percentile · median 58%
- Sugar10% · 46th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast5% · 99th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 18 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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