Croissant selber machen nach bestem Rezept
Original in German
Susanne van Eldik · simply-yummy.de · 8 Stück
Against 114 croissant recipes
Less sugar than 85% of recipes and more egg in the dough than 86%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less sugar than 85% of recipes: 6.1% of the flour weight against the typical recipe's 10%.
- More egg in the dough than 86% of recipes: 17% of the flour weight against the typical recipe's 1.6%, about 10.5 times as much.
- Butter in the middle half of recipes: 50% of the flour weight against the typical recipe's 60%.
Ingredients (12)
- 20 g frische Hefe20 g
- 160 ml Milch≈ 165 g
- 300 g Mehl Type 550300 g
- 200 g Mehl Type 450200 g
- 120 ml Wasser≈ 120 g
- 1 Ei≈ 50 g
- 30 g Zucker30 g
- 10 g Salz10 g
- 250 g Butter250 g
- 2 Eigelb≈ 36 g
- 1 Prise Zucker≈ 0.4 g
- 1 Prise Salz≈ 0.4 g
flour 500 gbatter 1182 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.
- Butter50% · 25th percentile · median 60%
- Milk or water57% · 44th percentile · median 58%
- Sugar6.1% · 14th percentile · median 10%
- Salt2.1% · 66th percentile · median 2%
- Yeast1.3% · 32nd percentile · median 1.6%
- Egg in the dough17% · 87th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 18 to 20 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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