Cómo hacer croissants caseros, la mejor receta del clásico croasán (y muy fácil)
Original in Spanish
Mesa Cero Chefs y Jaime de las Heras · directoalpaladar.com · 2022 · 10
Against 114 croissant recipes
Less milk or water than 98% of recipes and more sugar than 92%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less milk or water than 98% of recipes: 30% of the flour weight against the typical recipe's 58%, about half as much.
- More sugar than 92% of recipes: 20% of the flour weight against the typical recipe's 10%, about twice as much.
- More egg in the dough than 97% of recipes: 24% of the flour weight against the typical recipe's 1.6%, about 15 times as much.
- Less salt than 83% of recipes: 1.4% of the flour weight against the typical recipe's 2%.
Ingredients (11)
- 400g Harina de fuerza400 g
- 100g Harina floja100 g
- 100g Azúcar100 g
- 2count Huevo≈ 100 g
- 25g Levadura fresca de panadería25 g
- 150g Leche150 g
- 100g Mantequilla100 g
- 7g Sal7 g
- 200g Mantequilla200 g
- 2 Lechen/a
- 1count Yema de huevo≈ 18 g
flour 500 gbatter 1200 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 water30% · 1st percentile · median 58%
- Sugar20% · 94th percentile · median 10%
- Salt1.4% · 15th percentile · median 2%
- Yeast1.7% · 54th percentile · median 1.6%
- Egg in the dough24% · 98th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 15 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.
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