Pain au chocolat
Pain au chocolatOriginal in Italian
soniaperonaci.it · 2024 · 9
Against 114 croissant recipes
More sugar than 96% of recipes and more milk or water than 82%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More sugar than 96% of recipes: 23% of the flour weight against the typical recipe's 10%, about 2.5 times as much.
- More milk or water than 82% of recipes: 66% of the flour weight against the typical recipe's 58%.
- Less yeast than 80% of recipes: 0.8% of the flour weight against the typical recipe's 1.6%, about half as much.
- Salt in the middle half of recipes: 1.5% of the flour weight against the typical recipe's 2%.
Ingredients (12)
- 500 g Farina 280 W500 g
- 110 g Acqua110 g
- 120 g Latte intero120 g
- 60 g Panna fresca liquida60 g
- 75 g Zucchero semolato75 g
- 7.5 g Sale8 g
- 5 g Malto in polvere5 g
- 4 g Lievito di birra disidratato4 g
- 300 g Burro Lurpak non salato300 g
- 18 Barrette di cioccolato (da 6 g ciascuna)6 g
- 40 g Acqua40 g
- 40 g Zucchero semolato40 g
flour 500 gbatter 1268 g
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 water66% · 83rd percentile · median 58%
- Sugar23% · 97th percentile · median 10%
- Salt1.5% · 22nd percentile · median 2%
- Yeast0.8% · 17th percentile · median 1.6%
- Egg in the dough0% · 25th 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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