Croissants
Food Network · foodnetwork.com · 2016 · 20 servings
Against 114 croissant recipes
More butter than 98% of recipes and more salt than 90%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More butter than 98% of recipes: 104% of the flour weight against the typical recipe's 60%.
- More salt than 90% of recipes: 2.7% of the flour weight against the typical recipe's 2%.
- More egg in the dough than 80% of recipes: 11% of the flour weight against the typical recipe's 1.6%, about 7 times as much.
Ingredients (9)
- 1 ounce fresh yeast28 g
- 3 1/2 cups unbleached flour≈ 438 g
- 1/4 cup white or packed brown sugar≈ 55 g
- 2 teaspoons salt≈ 12 g
- 1 cup milk, or more≈ 244 g
- 1 pound unsalted butter454 g
- 1 egg≈ 50 g
- 1 tablespoon milk≈ 15 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 tablespoons flour, for dusting≈ 16 g
flour 438 gbatter 1296 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.
- Butter104% · 99th percentile · median 60%
- Milk or water59% · 60th percentile · median 58%
- Sugar13% · 74th percentile · median 10%
- Salt2.7% · 93rd percentile · median 2%
- Yeast2.2% · 73rd percentile · median 1.6%
- Egg in the dough11% · 81st percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 10 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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