Croissant
Limited nutritional benefit
Flaky French butter pastry.
A croissant is a crescent-shaped French pastry made from yeast dough laminated with butter and folded into many thin layers, then baked until flaky. It is mostly refined flour and butter, high in saturated fat and low in protein and fiber. One 60 g croissant is about 245 kcal; a plain one is lighter than an almond or chocolate croissant.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 8g | 14.3% |
| Fat | 21g | 30.0% |
| Carbs | 46g | 15.3% |
| Simple Sugars | 16.1g | Estimate |
| Complex Carbs | 27.9g | Estimate |
| Fiber | 2g | 8.0% |
| Water | 24g | 1.0% |
| Calories | 406 | 18.0% |
Glycemic Index
Click to view full GI ranking →
Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 12.62 | g | 63.1% |
| Monounsaturated | 5.94 | g | 23.8% |
| Polyunsaturated | 1.11 | g | 8.5% |
| Omega-3 | 0.333 | g | Estimate |
| DHA | 1 | mg | 0.1% |
| Omega-6 | 0.777 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0 | mg |
| Vitamin E | 0.77 | mg |
| Selenium | 20.9 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 167 | mcg | 18.6% |
| vitamin B1 | 0.116 | mg | 9.7% |
| vitamin B2 | 0.096 | mg | 7.4% |
| vitamin B3 | 0.766 | mg | 4.8% |
| vitamin B6 | 0.032 | mg | 1.9% |
| vitamin B9 | 29 | mcg | 7.2% |
| vitamin B12 | 0.112 | mcg | 4.7% |
| vitamin C | 0.002 | mg | 0.0% |
| vitamin D | 0.056 (2 IU) | mcg | 0.4% |
| vitamin E | 0.774 | mg | 5.2% |
| vitamin K | 1.89 | mcg | 1.6% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 31.5 | mg | 3.1% |
| iron | 0.516 | mg | 2.9% |
| magnesium | 14.9 | mg | 3.7% |
| phosphorus | 76.4 | mg | 10.9% |
| potassium | 86.3 | mg | 3.3% |
| sodium | 390 | mg | 17.0% |
| zinc | 0.599 | mg | 5.4% |
| copper | 0.103 | mg | 11.4% |
| manganese | 0.391 | mg | 17.0% |
| selenium | 20.9 | mcg | 38.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 177 | mg | 25.3% | 87% |
| Isoleucine | 319 | mg | 22.8% | 84% |
| Leucine | 580 | mg | 21.2% | 75% |
| Lysine limiting | 246 | mg | 11.7% | 40% |
| Methionine | 313 | mg | 29.8% | 107% |
| Phenylalanine | 635 | mg | 36.3% | 122% |
| Threonine | 242 | mg | 23.0% | 76% |
| Tryptophan | 95 | mg | 33.9% | 113% |
| Valine | 369 | mg | 20.3% | 73% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Bread flour 500 g
- Cold unsalted butter (for laminating) 280 g
- Whole milk, lukewarm 140 ml
- Water, lukewarm 110 ml
- Sugar 55 g
- Active dry yeast 10 g
- Salt 10 g
- Egg (for egg wash) 1
Instructions
- 1
Mix flour, sugar, salt, yeast, milk, and water into a smooth dough, then chill it overnight.
- 2
Pound the cold butter into a flat square and enclose it fully in the rolled-out dough.
- 3
Roll out the dough and fold it in thirds, chilling 30 minutes between each of three folds (turns).
- 4
Roll the laminated dough thin, cut into long triangles, and roll each up from the base into a crescent.
- 5
Arrange on trays, brush with egg wash, and proof in a warm spot until nearly doubled and jiggly.
- 6
Brush again with egg wash and bake at 200 C until deeply golden and flaky, about 15 to 18 minutes.
- 7
Cool on a rack so the layers set before serving.