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Croissant dough
Hi please can you give us following answer to croissant dough recipe
1: at what temperature I have to set the fridge where I have to put the croissant dough after taking it out of the freezer?
2: what is the ideal temperature of the butter to put on the dough ? Same what is the ideal temperature of the dough before start folding or lamination
3: if i use double the recipe dough 2700gr and open it on 40/60 plate before freezing it, after what is the exact size of butter block (1000gr ), is it 40/40cm or 30/40cm
4: if I have to use ice mixed with water so I can keep the dough while mixing , what is the exact ration ice to water?
Thank you
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4 Replies
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Hi ABSky Sports Management Agency
Welcome to the Scoolinary community, and thank you for your questions.
Here are the answers to your croissant recipe inquiries:
▪️At what temperature should I set the fridge where I will place the dough after taking it out of the freezer?
The fridge should be set between 2°C and 4°C to keep the dough firm without refreezing it, which helps prevent the butter from melting or mixing with the dough.
▪️ What is the ideal temperature for the butter before placing it on the dough? Likewise, what is the ideal temperature for the dough before starting the folding or lamination?
The butter should be at 14°C–16°C, cold enough to maintain its shape but flexible for lamination.
The dough should be between 4°C and 6°C before starting the folding or lamination process so that both the dough and butter have similar consistencies.
▪️ If you are using double the recipe, the measurements you propose of 40×40 for the butter and 30×40 for the dough are incorrect.
Let’s recalculate the ratios for the double recipe with 2700 g of dough.
Original ratios:
Dough: 1350 g → 50 x 30 cm
Butter: 500 g → 30 x 30 cm
The butter covers approximately 2/3 of the surface area of the dough.
Double recipe (2700 g of dough and 1000 g of butter):
Since the amount of dough and butter is doubled, we will maintain the proportions:
-Size of the dough:
The 2700 g of dough should be stretched to double the original area:
50 x 30 cm × 2 = 70 x 50 cm
– Size of the butter:
The butter should still cover 2/3 of the dough. For a dough size of 70 x 50 cm:
≈ 46.7 cm
The butter block should be approximately 47 x 50 cm.
This ensures the ideal ratio between the dough and butter for lamination.
▪️If I need to use ice mixed with water to keep the dough cold while mixing, what is the exact ratio of ice to water?
A recommended ratio is 50:50 (50% ice and 50% water). This ensures that the water is cold enough without exceeding the necessary amount of liquid for the dough.
I hope this information is helpful.
Best regards.
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Thank you dear
Last question the dough 2700gr can be stretched on full plate of 40/60 after coming out of the frigde i stretched little more to reach 50/70 before putting on block of butter 47/50 as you mentioned?
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Hi ABSky Sports Management Agency
Yes, it’s possible to stretch the 2700 g dough to fit a 40 x 60 cm tray and then refrigerate or freeze it. However, to achieve the best results when working with croissant dough, stretch the dough evenly on the 40 x 60 cm tray. This will make it easier to handle after removing it from the freezer or refrigerator.
▪️Final stretch before laminating:
After taking the dough out of the refrigerator, gently stretch it to 71 x 42 cm. This will ensure there’s enough space to place the 42 x 42 cm butter block, allowing for proper sealing and even butter distribution during laminating.
It’s crucial not to force the dough during this process to avoid tearing or compromising its texture. If the dough feels too stiff, let it rest for a few minutes before continuing to stretch it.
I hope this information helps.
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