1/2 batch of croissant dough and half batch of detrempe

[Sussan Estela Olaya]

Hi Quinny.

If you’re preparing only half of the recipe, the butter for laminating should measure 21×21 centimeters, and the dough should be a rectangle of 35.5 by 21 centimeters.

To apply the red détrempe to the croissant dough, the ideal size for the dough is approximately 35.5 x 21 cm (similar to the dimensions used initially). This ensures that the red détrempe fits well without exceeding the dough’s size or affecting the lamination uniformity. Additionally, make sure to roll out the dough evenly to achieve well-defined layers in the final product.

Best regards.