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Croissants au thermomix

Original in French

Minou · cookomix.com · 2016 · 16

Against 114 croissant recipes

Close to the middle of 114 croissant recipes on every ingredient.

How French croissant recipes differ from English ones →

Get the method at cookomix.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.

  • Butter in the middle half of recipes: 50% of the flour weight against the typical recipe's 60%.
  • Milk or water in the middle half of recipes: 50% of the flour weight against the typical recipe's 58%.
Butter: 50%, 25th percentileMilk or water: 50%, 25th percentileSugar: 10%, 46th percentileSalt: 2%, 53rd percentileYeast: 1.7%, 54th percentileEgg in the dough: 0%, 25th percentileButterMilk orwaterSugarSaltYeastEgg inthe dough
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • Lait demi-écrémé - 125 grammes125 g
  • Levure de boulanger fraîche - 25 grammes25 g
  • Eau - 125 grammes125 g
  • Farine T45 - 500 grammes500 g
  • Sucre en poudre - 50 grammes50 g
  • Sel - 10 grammes10 g
  • Beurre - 250 grammes250 g

flour 500 gbatter 1085 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.

  • Butter50% · 25th percentile
  • Milk or water50% · 25th percentile
  • Sugar10% · 46th percentile
  • Salt2% · 53rd percentile
  • Yeast1.7% · 54th percentile
  • Egg in the dough0% · 25th percentile

Oven

Temperature
375°F / 190°C
median 375°F
Time
20 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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