Shaping Mini Viennoiserie

[Sussan Estela Olaya]

Hi Sarah.

Let’s go over how you can make mini croissants and mini pains au chocolat using the same dough dimensions from Chef Bachour’s original recipe,just by adjusting the portion sizes to get more, smaller pieces.

Mini Croissants.

In the original recipe:

The dough is rolled out to 38 cm wide x 72 cm long
It’s cut into 8 rectangles, each 9 cm wide (72 ÷ 8 = 9 cm)
Each rectangle is then cut into 2 triangles
Result: 16 regular croissants
Base of each triangle: 9 cm
Height (depth): 38 cm

To make mini croissants:

A simple approach is to double the number of pieces while keeping the total dough size:
Cut the dough into 16 rectangles (72 ÷ 16 = 4.5 cm)
Cut each into 2 triangles
Result: 32 mini croissants
Base of each triangle: 4.5 cm
Height: 38 cm (unchanged)

If you want a different number (for example, 24 mini croissants), just divide the dough length (72 cm) by 24:
Base: 3 cm
Height: still 38 cm

Mini Pains au Chocolat

In the original recipe:
The dough is cut into rectangles of 8 cm x 16 cm
Each one makes a standard pain au chocolat

To make mini versions:

Keep the same proportions and just reduce the size:
Cut into rectangles of 4 cm x 8 cm (half the size)
Result: twice as many mini pains au chocolat
This way, you make full use of the dough while creating smaller portions—perfect for tastings, events, or small bites.

In summary:

For mini croissants: use smaller triangles (e.g. 4.5 cm base instead of 9 cm)
For mini pains au chocolat: use smaller rectangles (e.g. 4 x 8 cm instead of 8 x 16 cm)
In both cases, you’re using the same total dough, just making more, smaller portions

Hope this helps!

Best of luck and happy baking!.

[Sarah Lemanski]

Thank you, that’s great advice!

[Sussan Estela Olaya]

Great! You know that if you have any other questions, I’m here and happy to help you sort it out.Best regards.