Croissant: la Ricetta originale passo passo per fare i Croissant francesi
Original in Italian
Simona Mirto · tavolartegusto.it · 2022 · 4
Against 114 croissant recipes
More sugar than 95% of recipes and more salt than 85%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More sugar than 95% of recipes: 22% of the flour weight against the typical recipe's 10%, about twice as much.
- More salt than 85% of recipes: 2.5% of the flour weight against the typical recipe's 2%.
- More butter than 78% of recipes: 70% of the flour weight against the typical recipe's 60%.
- Milk or water in the middle half of recipes: 50% of the flour weight against the typical recipe's 58%.
Ingredients (8)
- 400 gr di farina 00400 g
- 20 gr di lievito di birra fresco20 g
- 80 gr di zucchero semolato80 g
- 10 gr di sale10 g
- 9 gr di miele millefiori9 g
- 200 gr di latte intero fresco a temp ambiente200 g
- 80 gr di burro bavarese morbido a pomata + 200 gr per rollare e sfogliare280 g
- 1 tuorlo + 2 cucchiai di latte per pennellare≈ 18 g
flour 400 gbatter 1017 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.
- Butter70% · 80th percentile · median 60%
- Milk or water50% · 25th percentile · median 58%
- Sugar22% · 96th percentile · median 10%
- Salt2.5% · 87th percentile · median 2%
- Yeast1.7% · 54th percentile · median 1.6%
- Egg in the dough4.5% · 58th percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 15 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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