Croissant recept
Original in Dutch
Rutger · rutgerbakt.nl · 2022 · Diverse mogelijkheden
Against 114 croissant recipes
Less milk or water than 89% of recipes and more egg in the dough than 83%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less milk or water than 89% of recipes: 45% of the flour weight against the typical recipe's 58%.
- More egg in the dough than 83% of recipes: 15% of the flour weight against the typical recipe's 1.6%, about 9.5 times as much.
- More sugar than 75% of recipes: 13% of the flour weight against the typical recipe's 10%.
Ingredients (12)
- 500 gr T55 bloem (of patentbloem)500 g
- 100 ml water, koud≈ 100 g
- 120 ml melk, koud≈ 124 g
- ½ ei (25 gr), koud25 g
- 15 gr honing15 g
- 27 gr verse gist (verkruimeld) of 9 gr gedroogde gist27 g
- 50 gr suiker50 g
- 50 boter, koud en in blokjes≈ 50 g
- 10 gr zout10 g
- 250 gr (toer)boter, koud250 g
- bloem, voor het werkbladn/a
- 1 ei, losgeklopt≈ 50 g
flour 500 gbatter 1201 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 water45% · 10th percentile · median 58%
- Sugar13% · 77th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast1.8% · 60th percentile · median 1.6%
- Egg in the dough15% · 84th percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- 18 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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