Pâte levée feuilletée (pâte à croissants)
Original in French
Jean-Hugues Belpois · cuisine-facile.com · 2019 · 1 kg 400 g
Against 114 croissant recipes
More yeast than 97% of recipes and less milk or water than 92%.
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.
- Less milk or water than 92% of recipes: 43% of the flour weight against the typical recipe's 58%.
- More sugar than 89% of recipes: 16% of the flour weight against the typical recipe's 10%.
Ingredients (12)
- 110 ml d'eau≈ 110 g
- 100 ml de lait entier≈ 103 g
- 50 g d'œuf50 g
- 500 g de farine type 45 (T45)500 g
- 9 g de sel fin9 g
- 70 g de sucre en poudre70 g
- 25 g de levure de boulanger25 g
- 10 g de miel10 g
- 30 g de beurre30 g
- 100 g de pâte fermentée viennoise100 g
- 50 g de levain50 g
- 300 g de beurre300 g
flour 500 gbatter 1357 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.
- Butter66% · 71st percentile · median 60%
- Milk or water43% · 7th percentile · median 58%
- Sugar16% · 90th percentile · median 10%
- Salt1.8% · 36th percentile · median 2%
- Yeast5% · 99th percentile · median 1.6%
- Egg in the dough10% · 71st percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 45 minutes
- median 20 minutes
Keep exploring
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