Pain au Chocolat ou Chocolatine Pur Beurre | Gourmandise Assia
Pain au chocolatOriginal in French
Assia · gourmandiseassia.fr · 2020
Against 114 croissant recipes
Less milk or water than 87% 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 87% of recipes: 47% 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.
- Butter above the middle half: 68% of the flour weight against the typical recipe's 60%, more than 74% of recipes use.
- More sugar than 75% of recipes: 13% of the flour weight against the typical recipe's 10%.
Ingredients (10)
- 500 g de farine T45 et T55 moitié moitié500 g
- 8 g de sel8 g
- 15 g de miel15 g
- 50 g de sucre50 g
- 6 cl d’huile ou 60 g de beurre≈ 58 g
- 1 c a c de vinaigre≈ 4.9 g
- 110 ml de lait≈ 113 g
- 120 ml d’eau minérale≈ 120 g
- 10 g de levure instantanee ou 20 g de fraîche10 g
- 280 g de beurre de tourrage280 g
flour 500 gbatter 1159 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.
- Butter68% · 75th percentile · median 60%
- Milk or water47% · 12th percentile · median 58%
- Sugar13% · 77th percentile · median 10%
- Salt1.6% · 29th percentile · median 2%
- Yeast0.7% · 12th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- not stated
- median 20 minutes
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