How to Make Croissants
Alexa Hackfort · tasteofhome.com · 2019
Against 114 croissant recipes
Less salt than 88% of recipes and more butter than 76%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less salt than 88% of recipes: 1.2% of the flour weight against the typical recipe's 2%.
- More butter than 76% of recipes: 69% of the flour weight against the typical recipe's 60%.
- More egg in the dough than 77% of recipes: 10% of the flour weight against the typical recipe's 1.6%, about 6.5 times as much.
Ingredients (9)
- 1-1/2 cups butter, softened (Here are our go-to methods for quickly softening butter.)≈ 341 g
- 1/3 cup all-purpose flour≈ 42 g
- 1 package (1/4 ounce) active dry yeast≈ 7 g
- 1/4 cup warm water (110° to 115°)≈ 59 g
- 1 cup warm 2% milk (110° to 115°)≈ 244 g
- 1/4 cup sugar≈ 50 g
- 1 large egg≈ 50 g
- 1 teaspoon salt≈ 6 g
- 3-1/2 to 3-3/4 cups all-purpose flour≈ 453 g
flour 495 gbatter 1252 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.
- Butter69% · 77th percentile · median 60%
- Milk or water61% · 69th percentile · median 58%
- Sugar10% · 53rd percentile · median 10%
- Salt1.2% · 8th percentile · median 2%
- Yeast1.4% · 39th percentile · median 1.6%
- Egg in the dough10% · 78th percentile · median 1.6%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 12 to 14 minutes
- median 20 minutes
Keep exploring
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