croissants

[Sussan Estela Olaya]

Hi Bracha.

Here is all the information:

The full recipe uses 1350 grams of dough that’s already prepared.

If you’re making only half of the recipe, you’ll use 675 grams of prepared dough for laminating.

The butter for laminating this amount of dough (675g) should be 21×21 cm, and the dough should be a rectangle measuring 35.5 by 21 cm for proper lamination.

Once your dough is ready with all the folds and resting times indicated by the chef the full recipe (1350g of dough) yields 16 croissants. If you want to make only half (8 croissants), you can simply reduce the dough dimensions proportionally.

Each croissant triangle, before rolling or shaping, should measure 9 cm at the base and 38 cm in length, just like in the full recipe.

For 8 croissants:

Dough width: 38 cm (this stays the same to maintain the traditional croissant shape)

Dough length: 36 cm (half of 72 cm)

Adjusted procedure:

1. Roll out the dough to 38 cm wide ↕️ by 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 to shape into 8 croissants

This way, you’ll get half the amount of croissants while keeping the same measurements and proportions as the full recipe.

Best regards.

[brochellelevy]

Thankk you so much for your clear response!!

[Sussan Estela Olaya]

Hi Bracha.

I’m glad to hear the information was helpful. If you have any other questions, I’m here and happy to help you with anything you need.