Croissants Lab114 recipes
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Croissants pur beurre

Original in French

johanne61 · ptitchef.com · 2012 · 8

Against 114 croissant recipes

More butter than 78% of recipes.

How French croissant recipes differ from English ones →

Get the method at ptitchef.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.

  • More butter than 78% of recipes: 70% of the flour weight against the typical recipe's 60%.
  • No egg in the dough, like 50% of recipes.
Butter: 70%, 80th percentileMilk or water: 51%, 30th percentileSugar: 10%, 46th percentileSalt: 2%, 53rd percentileYeast: 1.3%, 32nd percentileEgg in the dough: 0%, 25th percentileButterMilk orwaterSugarSaltYeastEgg inthe dough
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 20g de levure fraîche (c'est primordial!)20 g
  • 100g de beurre doux100 g
  • 500g de farine500 g
  • 10g de sel10 g
  • 50g de sucre50 g
  • 15g de poudre de lait entier15 g
  • 240g d'eau tiède240 g
  • 250g de beurre doux de même consistance que le pâton250 g

flour 500 gbatter 1185 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.

  • Butter70% · 80th percentile
  • Milk or water51% · 30th percentile
  • Sugar10% · 46th percentile
  • Salt2% · 53rd percentile
  • Yeast1.3% · 32nd percentile
  • Egg in the dough0% · 25th percentile

Oven

Temperature
350°F / 175°C
median 375°F
Time
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.

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