Schoko-Croissants
Original in German
GU · kuechengoetter.de · Für 12 Stück
Against 114 croissant recipes
Less sugar than 98% of recipes and less butter than 93%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less sugar than 98% of recipes: 2.7% of the flour weight against the typical recipe's 10%, under a third as much.
- Less butter than 93% of recipes: 31% of the flour weight against the typical recipe's 60%, about half as much.
- Less milk or water than 82% of recipes: 48% of the flour weight against the typical recipe's 58%.
Ingredients (12)
- 350 g Mehl (Type 550)350 g
- 180 ml eiskaltes Wasser≈ 180 g
- 10 g Zucker10 g
- 12 g frische Hefe12 g
- 7 g Salz7 g
- 15 g weiche Butter15 g
- 100 g weiche Butter100 g
- 25 g Mehl (Type 550)25 g
- 100 g Zartbitterkuvertüre100 g
- 100 g Nussnougatmasse100 g
- 30 g Zartbitterkuvertüre30 g
- 30 g Nussnougatmasse30 g
flour 375 gbatter 959 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.
- Butter31% · 6th percentile · median 60%
- Milk or water48% · 17th percentile · median 58%
- Sugar2.7% · 1st percentile · median 10%
- Salt1.9% · 40th percentile · median 2%
- Yeast1.1% · 24th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 120 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.
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