Croissants végétaliens
VeganOriginal in French
deliacious · deliacious.com · 2018 · 12 croissants
Against 114 croissant recipes
More yeast than 96% of recipes and more milk or water than 88%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More yeast than 96% of recipes: 4% of the flour weight against the typical recipe's 1.6%, about 2.5 times as much.
- More milk or water than 88% of recipes: 69% of the flour weight against the typical recipe's 58%.
- More sugar than 82% of recipes: 14% of the flour weight against the typical recipe's 10%.
Ingredients (8)
- 500 g farine de blé T45500 g
- 10 g sel fin ou kala namak10 g
- 50 g sucre en poudre50 g
- 20 g levure boulangère20 g
- 300 g lait végétal (soja, cajou, riz, ou avoine )300 g
- 300 g margarine ferme (type cuisine)300 g
- 3 c. à soupe lait végétal≈ 46 g
- 1 c. à soupe sirop d'agave≈ 20 g
flour 500 gbatter 1246 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.
- Butter60% · 51st percentile · median 60%
- Milk or water69% · 89th percentile · median 58%
- Sugar14% · 84th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast4% · 97th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°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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