dishL1 · basic
Croissant
croissant · pastry · French
About
Buttery laminated crescent, baked deep gold and flaky.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Croissant dough350 g · component · structure
Beaten egg 20 g · preparation · structure
Whole egg20 g · ingredient · structure
Recipe build
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Steps
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History Unverified
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Sources
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Uses
- Croissant dough 350 g
- Beaten egg 20 g
Preparations used
Used in
- Nothing references this node yet.
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Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 126.6 g Bread flourpath croissant → croissant-dough → bread-flour
- 63.3 g Unsalted butterpath croissant → croissant-dough → butter-block → unsalted-butter
- 63.3 g Waterpath croissant → croissant-dough → water
- 35.9 g Bread flourpath croissant → croissant-dough → yeasted-detrempe → bread-flour
- 20.0 g Whole eggpath croissant → beaten-egg → whole-egg
- 17.9 g Waterpath croissant → croissant-dough → yeasted-detrempe → water
- 15.8 g Whole milkpath croissant → croissant-dough → whole-milk
- 12.7 g Sugarpath croissant → croissant-dough → sugar
- 4.5 g Whole milkpath croissant → croissant-dough → yeasted-detrempe → whole-milk
- 3.6 g Sugarpath croissant → croissant-dough → yeasted-detrempe → sugar
- 2.5 g Instant yeastpath croissant → croissant-dough → instant-yeast
- 2.5 g Saltpath croissant → croissant-dough → salt
- 0.7 g Instant yeastpath croissant → croissant-dough → yeasted-detrempe → instant-yeast
- 0.7 g Saltpath croissant → croissant-dough → yeasted-detrempe → salt