Half crossiant dough

[Sussan Estela Olaya]

Hi Sofia.

Here are the ingredient proportions for half a batch of croissant dough (first edition):

Ingredients:

750 g flour

112 g sugar

12 g salt

375 g whole milk

50 g cold butter

35 g fresh yeast

The total dough yield with these quantities is approximately 1,334 g.

From this dough, you can set aside 675 g, which corresponds to half the full recipe used for laminating (the full recipe calls for 1,350 g of dough).

If you also want to make two-tone croissants, from the remaining 659 g you can take 150 g, which is half the amount usually used for the colored dough (300 g in the full recipe).

For half a recipe, the butter and dough measurements for laminating will be as follows:

Butter block: 21 x 21 cm

Dough sheet: 35.5 x 21 cm

Tip: You’ll be left with around 500 g of extra dough after separating the portions for classic and two-tone croissants. You can use this to practice laminating, make mini croissants or swirls, or even wrap it well and freeze it for another day.

Hope this information is helpful. Best of luck with the lamination! Let me know if you have any other questions.

[Sol Damiani]

Hi Sofia

Since I know you are a great chocolate and pastry fan, you can’t miss the challenge we’ll be launching in our Cooking Feed on Monday, May 12th—it’s going to be a sweet and inspiring experience, led by an iconic chef who’s made a lasting mark in the pastry business.

Stay tuned—this one’s going to be seriously tempting 😏

Have a wonderful weekend!