How many percent of a croissant is butter?
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4 min read
The average croissant contains a substantial amount of butter, typically ranging from 25% to 50% of the total dough weight before baking, and sometimes more in artisan versions. The exact proportion of butter dictates the final texture, flavor, and flakiness of the finished pastry, making it a critical component of the iconic laminated dough. This variable percentage explains why some croissants taste richer and have more delicate layers than others.
