Level: Scoolinary Team

Hi Sofia.

To make half of the recipe, here are the measurements to keep in mind:

-Dough measurements before laminating: Roll the dough into a rectangle of 35.5 cm x 21 cm.

-Butter block measurements: For half the recipe, prepare the butter block as a square of 21 cm x 21 cm.

-Laminated dough measurements for cutting triangles: In the full recipe, the dough is rolled out to 40 cm wide before cutting triangles. For half the recipe, roll the dough to 28 cm wide and 3 mm thick.

-Triangle cuts: In the full recipe, the triangles are 9 cm x 38 cm. For half the recipe, cut triangles of about 9 cm x 27 cm (keeping the same base width but reducing the height proportionally).

These adjusted measurements will keep the croissants proportional without losing their shape and size.

I hope this information is helpful.

Best regards.