Ricetta Cornetti Sfogliati Fatti in Casa con Metodo Furbo
CornettoOriginal in Italian
Cucina con Me Graziella e Raffaele · cucinaconmegraziellaeraffaele.it · 2026 · 10 cornetti
Against 114 croissant recipes
Less salt than 95% of recipes and less milk or water than 91%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less salt than 95% of recipes: 1% of the flour weight against the typical recipe's 2%, about half as much.
- Less milk or water than 91% of recipes: 44% of the flour weight against the typical recipe's 58%.
- More egg in the dough than 96% of recipes: 23% of the flour weight against the typical recipe's 1.6%, about 14 times as much.
- More sugar than 90% of recipes: 17% of the flour weight against the typical recipe's 10%.
Ingredients (12)
- 300 g di farina (metà Manitoba e metà 00)300 g
- 50 g di zucchero semolato o di canna50 g
- 1 uovo intero≈ 50 g
- 7 g di lievito di birra fresco (o 3 g disidratato)7 g
- 65 ml di latte fresco intero≈ 67 g
- 65 ml di acqua≈ 65 g
- 55 g di burro morbido55 g
- 3 g di sale3 g
- aroma vaniglia o scorza d'arancia o limonen/a
- 100 g di burro a pomata per la sfogliatura100 g
- 1 tuorlo e 1 cucchiaio di latte per la finitura≈ 18 g
Toppings and extras
Listed, but not counted in the percentages below.
- Crema pasticcera, Nutella o confettura per la farcituran/a
flour 300 gbatter 715 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.
- Butter52% · 31st percentile · median 60%
- Milk or water44% · 8th percentile · median 58%
- Sugar17% · 91st percentile · median 10%
- Salt1% · 4th percentile · median 2%
- Yeast0.8% · 17th percentile · median 1.6%
- Egg in the dough23% · 97th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 15 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.
- Cómo hacer croissants caseros, la mejor receta del clásico croasán (y muy fácil)directoalpaladar.com · butter 60% · milk or water 30%
- Cornetti sfogliativalcor.it · butter 63% · milk or water 46%
- Croissants Pur Beurre au Sucre Cassant | Gourmandise Assiagourmandiseassia.fr · butter 60% · milk or water 44%
Do something with it
Or browse all 114 croissant recipes.