Receita de Croissant francês
Original in Portuguese
Adriana · comidaereceitas.com.br
Against 114 croissant recipes
Less butter than 82% of recipes and more yeast than 84%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less butter than 82% of recipes: 40% of the flour weight against the typical recipe's 60%.
- More yeast than 84% of recipes: 2.5% of the flour weight against the typical recipe's 1.6%.
- Salt in the middle half of recipes: 1.5% 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 (6)
- 1 kg de farinha1000 g
- 80 g de açúcar80 g
- 15 g de sal fino15 g
- 25 g fermento inglês ou fermento de padeiro25 g
- 600 g de leite frio600 g
- 400 g de margarina de folhados400 g
flour 1000 gbatter 2120 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 114 recipes. Shaded: the middle half. Tick: the median.
- Butter40% · 15th percentile · median 60%
- Milk or water60% · 62nd percentile · median 58%
- Sugar8% · 25th percentile · median 10%
- Salt1.5% · 22nd percentile · median 2%
- Yeast2.5% · 87th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- 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.
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