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`Croissant Dough
Hello – love the croissant dough videos but I want to test a half recipe of croissant dough. The reason for this is because I can’t fit such a large piece of rolled dough in my freezer. If I did a half recipe, what would the measurements be for the rolling out of the dough and butter? Thanks.
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4 Replies
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Level:
Scoolinary Team
Hi Eleni.
If you’re only making half the recipe, the butter block for laminating should measure 21×21 cm, and the dough should be a rectangle measuring 35.5 by 21 cm for laminating.
Version for 8 croissants (half the recipe):
Yield: 8 croissants
Dough width: 38 cm (kept the same to maintain the traditional croissant shape)
Dough length: 36 cm (half of the original 72 cm)
Adjusted procedure:
1. Roll out the dough to 38 cm wide ↕️ and 36 cm long ↔️.
2. Mark 4 rectangles along the length (instead of 8).
3. Cut each rectangle into 2 triangles.
4. You’ll get 8 triangles, which you’ll roll into 8 croissants.
This way, you’ll get half the batch of croissants while keeping the same proportions as the full recipe.
Best regards.
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Thank you so much – that’s super helpful. As I won’t be doing the bi-colour doughs, I assume this is for 675g of croissant dough?
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Level:
Scoolinary Team
Correct! These measurements are for half of the dough once it’s already prepared, not for half of the dough recipe including the ingredients. I hope this information is helpful, and if you have any other questions, I’m here and happy to help you out.
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Level:
Scoolinary Team
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