Ricetta passo passo dei croissant fatti in casa buoni come al bar
Original in Italian
Giulio Rossi · ricettedellanonna.net · 2025 · 8 croissant
Against 114 croissant recipes
More butter than 99% of recipes and more sugar than 92%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More butter than 99% of recipes: 110% of the flour weight against the typical recipe's 60%.
- More sugar than 92% of recipes: 18% of the flour weight against the typical recipe's 10%.
- More egg in the dough than 89% of recipes: 20% of the flour weight against the typical recipe's 1.6%, about 12.5 times as much.
- More milk or water than 84% of recipes: 66% of the flour weight against the typical recipe's 58%.
Ingredients (11)
- 250 g di farina 00250 g
- 125 ml di acqua tiepida≈ 125 g
- 25 g di burro a temperatura ambiente25 g
- 1.5 cucchiaini di lievito di birra secco≈ 4.7 g
- 30 g di zucchero30 g
- 25 ml di latte≈ 26 g
- 1 cucchiaino di sale≈ 6 g
- 250 g di burro250 g
- 1 uovo≈ 50 g
- 2 cucchiai di zucchero a velo≈ 15 g
- 1 cucchiaio di acqua≈ 15 g
flour 250 gbatter 797 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.
- Butter110% · 100th percentile · median 60%
- Milk or water66% · 85th percentile · median 58%
- Sugar18% · 93rd percentile · median 10%
- Salt2.4% · 80th percentile · median 2%
- Yeast1.9% · 62nd percentile · median 1.6%
- Egg in the dough20% · 93rd percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 120 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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