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Croissant
As I need to reduce the recipe to 1/3 (500 g flour) , what is the dimensions of the dough that I need to roll out to? Is there a formula to apply?
I need to resize as my KA can’t do more than 500g flour.
What is the best room temperature to work on croissants? My butter block melted when I was rolling out the dough and it was messy. I had to place the dough back into the fridge and it was easier to handle . Hope it will out ok when I baked them!
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10 Replies
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Hi @jenny-chan
For the full recipe, the dough should measure 50 x 30 centimeters.
For half the recipe, the butter should measure 21 x 21 centimeters and the dough should be a rectangle of 35.5 x 21 centimeters.
Using the above information, you would need to calculate approximately what size you need for 1/3 of the dough or recipe.
Answering your second question, the butter temperature for laminating should be between 13 to 14 degrees Celsius. If it exceeds this temperature, the butter will begin to melt.
We hope this information is helpful.
Regards.
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In my opinion this is an interesting topic. Could you explain which is the reasoning behind the passage from 50×30 to 35.5×21? Is there a mathematical formula that could be applied to obtain the size of the dough and butter? I would appreciate if you could highlight this aspect.
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Yes, one of our users Ivo, helped us solve this query a while ago, I leave you his answer so you can see it.
Greetings.
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Thank you so much. This is very illuminating
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We are glad to know that it was helpful to you, if you have any other questions we will be attentive and happy to help you resolve them.
Greetings.
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Thanks Sussan for the reply. Very informative. I also appreciated the sharing of Ivo’s post on how to calculate .
My first attempt at croissant making was a failed attempt and it’s due to the butter that melted and it affected the lamination. I will be trying again!
Thanks!
Jenny
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Hi @jenny-chan
One of the main problems that arises when baking them is that the butter used to give them their characteristic flavor and texture can leak out of the dough and ruin their presentation. Therefore, it is important to follow some tips to prevent this from happening.
1.Cool the butter: Before using it, it is important that the butter is cold, but not frozen. This way it will be easier to handle and will not melt as quickly when baking the croissants.
2.Stretch the dough: Once the dough is prepared, it is important to stretch it enough so that it has a uniform thickness and can completely envelop the butter. If the dough is too thin, the butter will come out easily. The temperature of the butter for rolling is between 13 and 14 degrees Celsius.
3.Fold the dough: To prevent the butter from escaping, it is important to fold the dough several times during the croissant making process. This will help the butter stay completely closed and not leak when baking.
4.Bake at the right temperature: It is important to bake the croissants at the right temperature, so that they cook evenly and the butter does not melt too quickly. It is recommended to bake them at a temperature between 180 and 200 degrees Celsius.
We hope that this information is useful to you and that these tips help you in future preparations.
Greetings.
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Hi @jenny-chan 👋
Welcome to our Community! ☺I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
I hope Sussan’s answer helped you. Please let us know if it did.
I want to invite you to explore our Feed. There you can:
- Share your dish pics and videos (up to 10MB). There’s a chance you’ll win a #ScooliStar. if your pic is great and the plating, too; we’ll upload it, mentioning you on our Instagram stories.
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Have a super great day and hope to see you around often!
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Thanks Sol for sharing! If my bakes turns out well, I will be more than happy to share !
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Cool, Jen
Have a lovely day!
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