Homemade Croissants
Greg Fleischaker · gregfly.com · 2023 · 8 croissants
Against 114 croissant recipes
More salt than 96% of recipes.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More salt than 96% of recipes: 2.9% of the flour weight against the typical recipe's 2%.
- No egg in the dough, like 50% of recipes.
Ingredients (11)
- 255 grams all purpose flour255 g
- 25 grams sugar25 g
- 1 1/4 teaspoons salt≈ 8 g
- 1 1/4 teaspoons instant yeast≈ 3.9 g
- 28 grams unsalted butter, at room temperature (equals 2 tablespoons)28 g
- 90 grams whole milk90 g
- 58 grams water58 g
- 113 grams unsalted butter, cold (equals 1 stick - high fat, European-style)113 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 large egg≈ 50 g
- 15 grams water15 g
- 1/8 tsp salt≈ 0.8 g
flour 255 gbatter 580 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.
- Butter55% · 36th percentile · median 60%
- Milk or water58% · 54th percentile · median 58%
- Sugar9.8% · 41st percentile · median 10%
- Salt2.9% · 97th percentile · median 2%
- Yeast1.5% · 46th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 20 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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