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Homemade Chocolate Croissants (Pain au Chocolat)

Pain au chocolat

Sally · sallysbakingaddiction.com · 2018 · 16 croissants

Against 114 croissant recipes

More milk or water than 91% of recipes and more butter than 87%.

See how all 114 croissant recipes compare →

Get the method at sallysbakingaddiction.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 milk or water than 91% of recipes: 71% of the flour weight against the typical recipe's 58%.
  • More butter than 87% of recipes: 77% of the flour weight against the typical recipe's 60%.
Butter: 77%, 89th percentileMilk or water: 71%, 92nd percentileSugar: 9.7%, 39th percentileSalt: 2.3%, 72nd percentileYeast: 1.8%, 60th percentileEgg in the dough: 0%, 25th percentileButterMilk orwaterSugarSaltYeastEgg inthe dough
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature56 g
  • 4 cups (500g) all-purpose flour (spooned & leveled), plus more for rolling/shaping500 g
  • 1/4 cup (50g) granulated sugar50 g
  • 2 teaspoons salt≈ 12 g
  • 1 Tablespoon active dry or instant yeast≈ 9 g
  • 1 and 1/2 cups (360ml) cold whole milk≈ 366 g
  • one 4-ounce bar (113g) semi-sweet or bittersweet chocolate, coarsely chopped113 g
  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature340 g
  • 2 Tablespoons (16g) all-purpose flour16 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 large egg≈ 50 g
  • 2 Tablespoons (30ml) whole milk≈ 31 g

flour 516 gbatter 1462 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.

  • Butter77% · 89th percentile
  • Milk or water71% · 92nd percentile
  • Sugar9.7% · 39th percentile
  • Salt2.3% · 72nd percentile
  • Yeast1.8% · 60th percentile
  • Egg in the dough0% · 25th percentile

Oven

Temperature
400°F / 205°C
median 375°F
Time
30 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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