Pain Au Chocolat
Pain au chocolat
Makinze Gore · delish.com · 2023 · 10
Against 114 croissant recipes
More milk or water than 95% of recipes and more butter than 92%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More milk or water than 95% of recipes: 76% of the flour weight against the typical recipe's 58%.
- More butter than 92% of recipes: 83% of the flour weight against the typical recipe's 60%.
- More yeast than 92% of recipes: 3% of the flour weight against the typical recipe's 1.6%.
- More egg in the dough than 78% of recipes: 10% of the flour weight against the typical recipe's 1.6%, about 6.5 times as much.
Ingredients (8)
- 1/4 c. (50 g.) granulated sugar50 g
- 2 tsp. kosher salt≈ 8 g
- 4 c. (480 g.) plus 2 tbsp. all-purpose flour, divided, plus more for surface480 g
- 2 (0.25-oz.) packets instant yeast14 g
- 1 1/2 c. whole milk, room temperature≈ 366 g
- 1 3/4 c. (3 1/2 sticks) unsalted butter, softened, divided, plus more for bowl≈ 397 g
- 20 chocolate baking batons or 6 oz. chopped chocolate170 g
- 1 large egg≈ 50 g
flour 480 gbatter 1536 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.
- Butter83% · 93rd percentile · median 60%
- Milk or water76% · 96th percentile · median 58%
- Sugar10% · 59th percentile · median 10%
- Salt1.7% · 32nd percentile · median 2%
- Yeast3% · 93rd percentile · median 1.6%
- Egg in the dough10% · 80th percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 20 to 22 minutes
- median 20 minutes
Keep exploring
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