Croissants Lab114 recipes
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Pain au Chocolat

Pain au chocolat

King Arthur Baking · kingarthurbaking.com · 16 rolls

Against 114 croissant recipes

More salt than 94% of recipes and more butter than 84%.

See how all 114 croissant recipes compare →

Get the method at kingarthurbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.

  • More salt than 94% of recipes: 2.8% of the flour weight against the typical recipe's 2%.
  • More butter than 84% of recipes: 74% of the flour weight against the typical recipe's 60%.
  • More milk or water than 75% of recipes: 63% of the flour weight against the typical recipe's 58%.
Butter: 74%, 85th percentileMilk or water: 63%, 76th percentileSugar: 9.3%, 37th percentileSalt: 2.8%, 96th percentileYeast: 1.4%, 39th percentileEgg in the dough: 9.3%, 64th percentileButterMilk orwaterSugarSaltYeastEgg inthe dough
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 1/2 cups (340g) water, milk or a combination340 g
  • 1/4 cup (50g) granulated sugar50 g
  • 4 1/2 cups (540g) King Arthur Unbleached All-Purpose Flour540 g
  • 2 1/2 teaspoons instant yeast≈ 8 g
  • 2 1/2 teaspoons (15g) table salt15 g
  • 4 tablespoons (57g) unsalted butter, softened57 g
  • 24 tablespoons (340g) unsalted butter, cold340 g
  • 16 to 32 (85g to 170g) Pain au Chocolat Sticks, (depending on whether you want one or two sticks inside each roll)2040 g
  • 1 large egg, beaten with a pinch of salt≈ 50 g

flour 540 gbatter 3440 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.

  • Butter74% · 85th percentile
  • Milk or water63% · 76th percentile
  • Sugar9.3% · 37th percentile
  • Salt2.8% · 96th percentile
  • Yeast1.4% · 39th percentile
  • Egg in the dough9.3% · 64th percentile

Oven

Temperature
425°F / 220°C
median 375°F
Time
18 to 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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