Croissants - Recette CAP Pâtissier
Original in French
Encore un gâteau · encoreungateau.com · 2019 · 16 croissants
Against 114 croissant recipes
Close to the middle of 114 croissant recipes on every ingredient.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Sugar in the middle half of recipes: 12% of the flour weight against the typical recipe's 10%.
- Yeast in the middle half of recipes: 1.3% of the flour weight against the typical recipe's 1.6%.
Ingredients (11)
- 250 g farine de gruau250 g
- 250 g farine T55250 g
- 10 g sel fin10 g
- 60 g sucre en poudre60 g
- 12 g lait en poudre12 g
- 20 g levure de boulanger fraîche20 g
- 50 g beurre fondu50 g
- 260 g eau (minérale de préférence)260 g
- 250 g beurre de tourage (ou de beurre sec type AOC Charente Poitou)250 g
- 1 jaune d'oeuf≈ 18 g
- 1 cuillère à soupe lait ou de crème liquide entière≈ 15 g
flour 500 gbatter 1195 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 water57% · 47th percentile · median 58%
- Sugar12% · 69th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast1.3% · 32nd percentile · median 1.6%
- Egg in the dough3.6% · 54th percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 20 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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