Croissants inratables
Original in French
lightofhope · ptitchef.com · 2011 · 5
Against 114 croissant recipes
Less butter than 94% of recipes and less yeast than 90%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less butter than 94% of recipes: 30% of the flour weight against the typical recipe's 60%, about half as much.
- Less yeast than 90% of recipes: 0.6% of the flour weight against the typical recipe's 1.6%, about half as much.
- Less sugar than 80% of recipes: 7.5% of the flour weight against the typical recipe's 10%.
Ingredients (6)
- 500 g de farine500 g
- 1,5 cuillère à café de sel≈ 9 g
- 3 cuillères à soupe de sucre≈ 38 g
- 250 ml d'eau≈ 250 g
- 1 cuillère à soupe et 1/2 de levure fraîche≈ 9 g
- 150 g de beurre150 g
flour 500 gbatter 956 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.
- Butter30% · 4th percentile · median 60%
- Milk or water50% · 29th percentile · median 58%
- Sugar7.5% · 18th percentile · median 10%
- Salt1.8% · 36th percentile · median 2%
- Yeast0.6% · 9th percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 20 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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