Cornetti sfogliati francesi
CornettoOriginal in Italian
Marianna Pascarella · ricettedalmondo.it · 2016 · 14 cornetti
Against 114 croissant recipes
More sugar than 85% of recipes and more milk or water than 77%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More sugar than 85% of recipes: 14% of the flour weight against the typical recipe's 10%.
- More milk or water than 77% of recipes: 64% of the flour weight against the typical recipe's 58%.
- Less yeast than 76% of recipes: 1% of the flour weight against the typical recipe's 1.6%.
Ingredients (14)
- 400 gr di farina manitoba400 g
- 100 gr di farina 00100 g
- 250 ml di acqua≈ 250 g
- 50 gr di burro50 g
- 50 gr di zucchero50 g
- 50 ml di latte≈ 52 g
- 1 cucchiaio di miele≈ 21 g
- 15 gr di lievito di birra15 g
- 1 arancian/a
- 1 limonen/a
- 10 gr di sale10 g
- 250 gr di burro250 g
- 1 tuorlo d'uovo≈ 18 g
- 1 cucchiaio di latte≈ 15 g
flour 500 gbatter 1231 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.
- Butter60% · 51st percentile · median 60%
- Milk or water64% · 78th percentile · median 58%
- Sugar14% · 86th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast1% · 22nd percentile · median 1.6%
- Egg in the dough3.6% · 54th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 15 to 20 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.
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