Croissants Lab114 recipes
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Croissants : la recette facile

Original in French

Marie-Annick · cuisine.journaldesfemmes.fr · 2025 · 8 personnes

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 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.

  • Milk or water in the middle half of recipes: 50% of the flour weight against the typical recipe's 58%.
  • No egg in the dough, like 50% of recipes.
Butter: 60%, 51st percentileMilk or water: 50%, 25th percentileSugar: 10%, 46th percentileSalt: 2%, 53rd percentileYeast: 1.3%, 32nd percentileEgg in the dough: 0%, 25th percentileButterMilk orwaterSugarSaltYeastEgg inthe dough
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 250 g de farine250 g
  • 5 g de sel5 g
  • 25 g de sucre25 g
  • 10 g de levure de boulanger (fraîche)10 g
  • 125 g d'eau125 g
  • 150 g de beurre pour le tourage150 g

flour 250 gbatter 565 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.

  • Butter60% · 51st percentile
  • Milk or water50% · 25th percentile
  • Sugar10% · 46th percentile
  • Salt2% · 53rd percentile
  • Yeast1.3% · 32nd 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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