Pain au chocolat (chocolate croissants)
Pain au chocolat
theflavorbender.com · 2025 · 6 croissants
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.
- Butter in the middle half of recipes: 66% of the flour weight against the typical recipe's 60%.
- No egg in the dough, like 50% of recipes.
Ingredients (12)
- 85 g milk ( ⅓ cup, lukewarm )85 g
- 60 g water ( ¼ cup, lukewarm)60 g
- 5 g active dry yeast (about 1½ tsp)5 g
- 5 g honey (1 tsp. (OR malt syrup, OR use sugar if you have neither))5 g
- 25 g butter (1 ½ tbsp, melted and cooled, or softened)25 g
- 20 g white sugar (generous 1 ½ tbsp)20 g
- 250 g AP flour (2 cups, spooned and leveled)250 g
- 5 g salt (about 1 tsp)5 g
Toppings and extras
Listed, but not counted in the percentages below.
- 140 g butter (10 tbsp)140 g
- 12 chocolate batonsn/a
- 1 egg yolk≈ 18 g
- 2 tbsp milk and / or cream≈ 30 g
flour 250 gbatter 455 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% · 65th 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
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Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.
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