Croissant sfogliati cacio e pepe
Original in Italian
soniaperonaci.it · 2026 · 13
Against 114 croissant recipes
More salt than 88% of recipes and less yeast than 78%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More salt than 88% of recipes: 2.6% of the flour weight against the typical recipe's 2%.
- Less yeast than 78% of recipes: 0.9% of the flour weight against the typical recipe's 1.6%.
Ingredients (12)
- 580 g Farina manitoba580 g
- 260 g Acqua260 g
- 1 Uova medie≈ 50 g
- 50 g Zucchero semolato50 g
- 5 g Lievito di birra disidratato5 g
- 15 g Sale15 g
- 2 g pepe nero macinato2 g
- 60 g Panna fresca liquida60 g
- 90 g Pecorino romano grattugiato90 g
- 300 g Burro bavarese300 g
- 2 cucchiai Panna fresca liquida≈ 30 g
- 40 g Pecorino romano grattugiato40 g
flour 580 gbatter 1482 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.
- Butter52% · 31st percentile · median 60%
- Milk or water60% · 64th percentile · median 58%
- Sugar8.6% · 29th percentile · median 10%
- Salt2.6% · 89th percentile · median 2%
- Yeast0.9% · 20th percentile · median 1.6%
- Egg in the dough8.6% · 61st percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°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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