Croissants Pur Beurre au Sucre Cassant | Gourmandise Assia
Original in French
Assia · gourmandiseassia.fr · 2020
Against 114 croissant recipes
Less milk or water than 90% of recipes and less yeast than 85%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less milk or water than 90% of recipes: 44% of the flour weight against the typical recipe's 58%.
- Less yeast than 85% of recipes: 0.7% of the flour weight against the typical recipe's 1.6%, about half as much.
- More sugar than 75% of recipes: 13% of the flour weight against the typical recipe's 10%.
Ingredients (9)
- 500 g de farine500 g
- 65 g de sucre65 g
- 10 g de levure instantanée ou 20 g de fraîche10 g
- 8 g de sel8 g
- 20 g de poudre de lait20 g
- 50 g de beurre50 g
- 1 oeuf≈ 50 g
- 20 cl d’eau tiède≈ 200 g
- 250 g de beurre feuilletage250 g
flour 500 gbatter 1153 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 water44% · 9th percentile · median 58%
- Sugar13% · 77th percentile · median 10%
- Salt1.6% · 29th percentile · median 2%
- Yeast0.7% · 12th percentile · median 1.6%
- Egg in the dough10% · 71st percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- not stated
- 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.
Do something with it
Or browse all 114 croissant recipes.