Franse roombotercroissants
Original in Dutch
Roger van Damme · njam.tv · 18
Against 114 croissant recipes
Less sugar than 94% of recipes and less butter than 82%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less sugar than 94% of recipes: 4% of the flour weight against the typical recipe's 10%, about half as much.
- Less butter than 82% of recipes: 40% of the flour weight against the typical recipe's 60%.
- Less milk or water than 84% of recipes: 48% of the flour weight against the typical recipe's 58%.
Ingredients (6)
- 500 g bloem500 g
- 240 g water240 g
- 30 g verse gist30 g
- 20 g suiker20 g
- 10 g zout10 g
- 200 g boter200 g
flour 500 gbatter 1000 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 114 recipes. Shaded: the middle half. Tick: the median.
- Butter40% · 15th percentile · median 60%
- Milk or water48% · 14th percentile · median 58%
- Sugar4% · 4th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast2% · 65th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 450°F / 230°C
- median 375°F
- Time
- 20 to 25 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.
Do something with it
Or browse all 114 croissant recipes.