What are Good Resources for Baker's Percentage Ranges?
You are confusing terms here. Baker's percentages are used for bread and bread only. In pastry baking, ratio is even more important as in bread, but traditionally, nobody calles it "baker's percentages". 

The book you want is Ruhlman's Ratio. It gives exactly the information you want for pastry and some other things (noodles, mayonnaise). About the only common ratio he doesn't explain is ice cream. It also has some recipes, but the main focus is on the exact proportions of flour, sugar, fat and liquid you need for each type of baked good.