Baked & Prepared
Croissant in gelato
Croissant is a laminated wheat-and-butter pastry used as a flavor base and inclusion in gelato, contributing about 77% solids, 21% butterfat and a lightly caramelized, buttery character. In a gelato mix it behaves as a fat- and starch-rich solid with modest sugar.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 76.6% |
| Water | 23.4% |
| Sugars | 11.3% |
| Fat | 21% |
| MSNF | 0% |
| Protein | 8.3% |
| POD (sweetening power) | 11 |
| PAC (anti-freezing power) | 17.3 |
Typical use: 5-12% of the mix when blended in as a pastry paste; up to ~15-20% as a chunky baked inclusion.
Balance croissant in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids update live as you add it.
Open the balancerHow to use it in gelato
Croissant is used two ways: blended into the base as a toasted-pastry paste for 'cornetto/croissant' flavors, or folded in as caramelized chunks. Its ~21% butterfat enriches body and mouthfeel, while its starch and pastry solids raise total solids and add structure, helping reduce iciness. Its sugars are modest (~11%) so it adds little sweetness; expect roughly pa 11 (POD from sucrose) and pac ~17 (sucrose plus the dough's salt). Because it brings fat and inert solids more than sugar, rebalance the recipe by trimming other fats and adding a little sugar/dextrose to keep sweetness and serving hardness on target. Toasting the pastry before infusing deepens flavor.
Origin & background
The croissant descends from the Austrian kipferl and was popularized in France; the laminated yeast-leavened butter version now called the croissant is documented in French bakery texts from the early 20th century, with the first French recipe commonly cited around 1905-1915. It became emblematic of the Parisian viennoiserie tradition.
Frequently asked questions
Sources
- USDA FoodData Central via nutritionvalue.org — Croissants, butter (per 100g): water 23.2, fat 21.0, protein 8.2, carbohydrate 45.8, sugars 11.3, ash 1.6 — https://www.nutritionvalue.org/Croissants%2C_butter_nutritional_value.html
- myfooddata (USDA SR/FDC) — Butter Croissants nutrition — https://tools.myfooddata.com/nutrition-facts/174987/wt2
- Foodstruct — Croissant (per 100g): water 23.6, fat 21.0, protein 8.4, carbs 46.6, sugars 11.4 — https://foodstruct.com/food/croissant
- RecipAl — Plain Croissant nutrition facts — https://www.recipal.com/ingredients/37866-nutrition-facts-calories-protein-carbs-fat-plain-croissant