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  Posted by ffidra98 on November 19, 2024 at 12:21

  Dear Chef Antonio Bachour,

  I want to attempt to make the plain croissant, but I am hesitant because of the amount of dough it yields. My question is. How many recipes would be good enough to make atleast 8-10 croissants? Plush, how do I incorporate instant dry yeast into the recipe?

  I am looking forward to your reply!

  Regards,

  Febrian

  • This discussion was modified 1 day, 23 hours ago by  ffidra98.

  Sol Damiani replied 1 day, 20 hours ago 3 Members · 2 Replies
• 2 Replies

• 

  Sussan ScoolinaryTeam

  Administrator

  November 19, 2024 at 14:46

  Hi Febrian.

  Welcome to the Scoolinary community, and thank you for your question.

  The original recipe yields approximately 16 croissants.

  If you want to make only 7 or 8 units, you’ll need to prepare half of the recipe.

  Here are the adjusted proportions for half the recipe, along with the dimensions for the dough and butter for laminating, as well as the laminated dough measurements for cutting the triangles and shaping the croissants.

  Ingredients for the dough (détrempe):

  (This recipe is based on the first croissant dough collection by Chef Antonio Bachour.)

  Flour: 750 g

  Granulated sugar: 112 g

  Salt: 12 g

  Whole milk: 375 g

  Unsalted butter (cold): 50 g

  Fresh yeast: 35 g (or 12 g of dry yeast)

  Butter block for laminating:

  Butter: 250 g

  Original recipe dimensions:

  -Initial dough: 50 x 30 cm

  -Butter block: 30 x 30 cm

  If you reduce the recipe to half, the dimensions must also be adjusted proportionally.

  Adjusted dimensions for half the recipe:

  -Butter block: 21 x 21 cm

  -Initial dough (détrempe before laminating): 35.5 x 21 cm

  Laminated dough for cutting triangles:

  The original laminated dough is 38 x 72 cm, yielding 16 triangles measuring 9 cm x 38 cm.

  For half the recipe, the new laminated dough dimensions are: 38 x 36 cm (maintain the original length for the triangles and reduce the width proportionally).

  Each triangle should still measure 9 cm at the base x 38 cm in length, as in the original recipe.

  To cut the triangles:

  1. Mark 4 spaces of 9 cm along the top and bottom edges of the dough (this gives 8 triangles).

  2. Divide each space in half by drawing diagonal lines from the top edge to the bottom edge to create inverted triangles.

  Whit these adjustments, you should get exactly 8 proportionate croissants.

  I hope this information is helpful.

  Best regards.

• 

  Sol Damiani

  Administrator

  November 19, 2024 at 15:19

  Hey there Febrian!👋

  Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

  I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

  I hope Sussan’s answer helped you. Please let us know if it did.

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