Croissants : la meilleure recette
Original in French
Anonyme · marmiton.org · 2006 · 1 kg de pâte
Against 114 croissant recipes
Less butter than 91% of recipes and more yeast than 92%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less butter than 91% of recipes: 36% of the flour weight against the typical recipe's 60%.
- More yeast than 92% of recipes: 3% of the flour weight against the typical recipe's 1.6%.
- More milk or water than 78% of recipes: 64% of the flour weight against the typical recipe's 58%.
Ingredients (8)
- 500 g de farine type 45500 g
- 180 g de beurre tendre180 g
- 15 g de levures de boulanger15 g
- 50 g de sucre50 g
- 28 cl de lait≈ 289 g
- 10 g de sel10 g
- 2 cuillères à soupe d'eau≈ 30 g
- 1 oeuf≈ 50 g
flour 500 gbatter 1123 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.
- Butter36% · 8th percentile · median 60%
- Milk or water64% · 79th percentile · median 58%
- Sugar10% · 46th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast3% · 93rd percentile · median 1.6%
- Egg in the dough10% · 71st percentile · median 1.6%
Oven
- Temperature
- 475°F / 245°C
- median 375°F
- Time
- 10 to 15 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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