Croissants Lab114 recipes
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Croissants faits maison

Original in French

VisonVivace64 · cuisine.journaldesfemmes.fr · 2026 · 8 pièces

Against 114 croissant recipes

More sugar than 80% of recipes.

How French croissant recipes differ from English ones →

Get the method at cuisine.journaldesfemmes.fr →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.

  • More sugar than 80% of recipes: 14% of the flour weight against the typical recipe's 10%.
  • Milk or water in the middle half of recipes: 50% of the flour weight against the typical recipe's 58%.
Butter: 55%, 35th percentileMilk or water: 50%, 25th percentileSugar: 14%, 81st percentileSalt: 1.8%, 36th percentileYeast: 2.1%, 68th percentileEgg in the dough: 0%, 25th percentileButterMilk orwaterSugarSaltYeastEgg inthe dough
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 330 g farine t55330 g
  • 6 g sel6 g
  • 45 g sucre45 g
  • 65 g lait65 g
  • 100 g eau100 g
  • 7 g levure sèche de boulanger7 g
  • 180 g beurre de tourage180 g

flour 330 gbatter 733 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.

  • Butter55% · 35th percentile
  • Milk or water50% · 25th percentile
  • Sugar14% · 81st percentile
  • Salt1.8% · 36th percentile
  • Yeast2.1% · 68th percentile
  • Egg in the dough0% · 25th percentile

Oven

Temperature
350°F / 175°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.

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