Croissants
Original in Portuguese
master · teleculinaria.pt · 2018 · 6
Against 114 croissant recipes
Close to the middle of 114 croissant recipes on every ingredient.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Salt in the middle half of recipes: 2.4% of the flour weight against the typical recipe's 2%.
- Yeast in the middle half of recipes: 2.2% of the flour weight against the typical recipe's 1.6%.
Ingredients (10)
- 500 g farinha tipo 55500 g
- 280 g manteiga sem sal propria para croissants280 g
- 55 g açúcar55 g
- 40 g manteiga sem sal40 g
- 11 g fermento de padeiro granulado11 g
- 140 ml água≈ 140 g
- 140 ml leite≈ 144 g
- 12 g sal12 g
- 1 ovo M≈ 50 g
- 1 colher (chá) água≈ 4.9 g
flour 500 gbatter 1238 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.
- Butter64% · 63rd percentile · median 60%
- Milk or water58% · 51st percentile · median 58%
- Sugar11% · 62nd percentile · median 10%
- Salt2.4% · 80th percentile · median 2%
- Yeast2.2% · 73rd percentile · median 1.6%
- Egg in the dough10% · 71st percentile · median 1.6%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 6 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.
Do something with it
Or browse all 114 croissant recipes.