Croissants
Original in German
ichkoche.at · 18
Against 114 croissant recipes
Less milk or water than 96% of recipes and less sugar than 87%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less milk or water than 96% of recipes: 34% of the flour weight against the typical recipe's 58%.
- Less sugar than 87% of recipes: 5.6% of the flour weight against the typical recipe's 10%.
- Less salt than 86% of recipes: 1.3% of the flour weight against the typical recipe's 2%.
- Less butter than 78% of recipes: 49% of the flour weight against the typical recipe's 60%.
Ingredients (8)
- 225 g Mehl225 g
- 15 g Germ15 g
- 1/2 TL Salz≈ 3 g
- 1 EL Zucker≈ 13 g
- 110 g Butter110 g
- 3 EL Milch≈ 46 g
- Mehln/a
- 2 EL Schlagobers≈ 30 g
flour 225 gbatter 441 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.
- Butter49% · 21st percentile · median 60%
- Milk or water34% · 3rd percentile · median 58%
- Sugar5.6% · 12th percentile · median 10%
- Salt1.3% · 12th percentile · median 2%
- Yeast2.2% · 73rd percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- 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.
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