Pains au chocolat ou chocolatines
Pain au chocolatOriginal in French
Chef Philippe · meilleurduchef.com · 2017 · 16 à 20 pains au chocolat
Against 114 croissant recipes
Less milk or water than 84% of recipes.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less milk or water than 84% of recipes: 48% of the flour weight against the typical recipe's 58%.
- Sugar in the middle half of recipes: 12% of the flour weight against the typical recipe's 10%.
Ingredients (11)
- 500 g de farine type 55500 g
- 10 g de sel fin10 g
- 25 g de levure fraîche de boulanger25 g
- 60 g de sucre en poudre60 g
- 25 g de beurre ramolli25 g
- 15 g de lait en poudre demi-écrémé15 g
- 25 g d'œuf entier tempéré25 g
- 225 g d'eau tempérée225 g
- 300 g de beurre de tourage (pour 900 g de détrempe)300 g
- 36 bâtons de chocolat noir pour viennoiseries environn/a
- 1 jaune d'œuf (dorure)≈ 18 g
flour 500 gbatter 1203 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.
- Butter65% · 66th percentile · median 60%
- Milk or water48% · 14th percentile · median 58%
- Sugar12% · 69th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast1.7% · 54th percentile · median 1.6%
- Egg in the dough8.6% · 61st percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 15 minutes
- median 20 minutes
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