Baked & Prepared
Substitutes for 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. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Swap ~1:1, then softer (PAC +9), -12% fat, adjust to compensate.
Swap ~1:1, then softer (PAC +28), +6% fat, +20% solids, adjust to compensate.
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