Easy Twisted Chocolate Croissant French Bread
Pain au chocolat
melskitchencafe.com · 2023 · 4 small loaves
Against 114 croissant recipes
More milk or water than 97% of recipes and less sugar than 92%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More milk or water than 97% of recipes: 80% of the flour weight against the typical recipe's 58%.
- Less sugar than 92% of recipes: 4.2% of the flour weight against the typical recipe's 10%, about half as much.
- Less butter than 86% of recipes: 38% of the flour weight against the typical recipe's 60%.
- Salt in the middle half of recipes: 1.5% of the flour weight against the typical recipe's 2%.
Ingredients (7)
- 1 cup salted butter, cool room temperature≈ 227 g
- 2 cups warm water, 105-110 degrees F≈ 474 g
- 1 tablespoon instant or active dry yeast≈ 9 g
- 2 tablespoons granulated sugar≈ 25 g
- 1 1/2 teaspoons salt≈ 9 g
- 4 3/4 cups all-purpose flour, more or less (see note)≈ 594 g
- 3/4 to 1 cup coarsely chopped good-quality semisweet or dark chocolate (see note)≈ 149 g
flour 594 gbatter 1487 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.
- Butter38% · 12th percentile · median 60%
- Milk or water80% · 99th percentile · median 58%
- Sugar4.2% · 7th percentile · median 10%
- Salt1.5% · 22nd percentile · median 2%
- Yeast1.6% · 50th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 20 to 22 minutes
- median 20 minutes
Keep exploring
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