Homemade French Croissants (Small Batch)
theflavorbender.com · 2020 · 6 croissants
Against 114 croissant recipes
More yeast than 79% of recipes.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- More yeast than 79% of recipes: 2.4% of the flour weight against the typical recipe's 1.6%.
- Butter in the middle half of recipes: 66% of the flour weight against the typical recipe's 60%.
Ingredients (11)
- 85 g milk (⅓ cup) (lukewarm )85 g
- 60 g water (¼ cup) (lukewarm)60 g
- 6 g active dry yeast (about 2 tsp)6 g
- 5 g honey (1 tsp) (malt syrup, OR use sugar if you have neither)5 g
- 25 g butter (1 ½ tbsp) (melted and cooled)25 g
- 20 g white sugar (generous 1 ½ tbsp)20 g
- 250 g AP flour (2 cups, spoon and leveled)250 g
- 5 g salt (about 1 tsp)5 g
- 140 g butter (10 tbsp)140 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 egg yolk≈ 18 g
- 2 tbsp milk and/or cream≈ 30 g
flour 250 gbatter 596 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.
- Butter66% · 71st percentile · median 60%
- Milk or water58% · 54th percentile · median 58%
- Sugar10% · 46th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast2.4% · 82nd percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 375°F / 190°C
- median 375°F
- Time
- 180 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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