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Scaling the recipe for the Croissant Dough
As I practice each recipe in the Croissants and Viennoiserie class, can I assume that if I want to half the recipe, I can simply half all of the ingredients? I’m trying not to waste and in all honesty, I am simply baking for a small group at this time.
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3 Replies
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Level:
Scoolinary Team
Hi Michelle.
Welcome to the Scoolinary community! Thank you for your question.
The answer is yes, you can prepare half the recipe, but the measurements for the dough and the butter for laminating are as follows:
-The butter block should measure 21×21 centimeters.
-The dough should be a rectangle measuring 35.5×21 centimeters.
I hope this information is helpful.
Best regards.
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Is there a formula you are using to calculate the size of the butter block and the dough as you scale the recipe up or down?
Just for more context and I why I would like confirmation on this: the butter block chapter of the class first starts with saying the butter block should cover 3/4ths of the croissant dough. However, once you get into the basic croissant video and the recipe pdf, it is cited to be 2/3rds the size of the laminate dough. So…I’m a little confused about that and having a formula that we can use to calculate the appropriate dimensions giving the chef’s folding technique would be most helpful.
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Level:
Scoolinary Team
Hi Michelle.
The formula for calculating the size of the butter block and dough when adjusting the recipe is based on the established ratio between the butter and the dough, which may vary depending on the specific technique or recipe you’re following. In your case, there seems to be some confusion regarding the indicated ratios (3/4 or 2/3). For most laminating techniques, the butter block commonly covers 2/3 of the laminated dough’s size.
To calculate the dimensions when scaling the recipe up or down, you can follow these steps:
General Formula:
Area of the Dough and Butter:
Dough: Length × Width
Butter: (2/3 of the dough’s length) × Width of the dough
Scaled Ratios:
When reducing or increasing the recipe, adjust the area (in cm²) of the dough and butter proportionally.
For a scaled recipe:
Half the recipe: Divide the areas of the dough and butter by 2.
One-quarter of the recipe: Divide the areas by 4.
Double the recipe: Multiply the areas by 2.
Dimensions of the Butter Block:
To find the butter block size, calculate:
Butter Block Area = (2/3 of the laminated dough area).
If the total dough area is known, adjust the dimensions proportionally, ensuring the butter block retains its rectangular or square shape.
Example Application:
Half of the Original Recipe:
Original Dough: 50 cm × 30 cm = 1500 cm²
Half the dough:1500,cm²÷2= 750 cm²
Dimensions: Length = 35.5 cm, Width = 21 cm
Original Butter: 30 cm × 30 cm = 900 cm²
Half the butter:900,cm² ÷2 = 450 cm²
Dimensions: Length = √450 = 21.21 cm, Width = 21 cm
One-Quarter of the Original Recipe:
Original Dough: 50 cm × 30 cm = 1500 cm²
One-quarter of the dough:1500,cm²÷4 = 375, cm²
Dimensions: Length = 25 cm, Width = 15 cm
Original Butter: 30 cm × 30 cm = 900 cm²
One-quarter of the butter: 900,cm²÷4= 225,cm²
Dimensions: Length = √225 = 15 cm, Width = 15 cm
Double the Recipe:
Original Dough: 50 cm × 30 cm = 1500 cm²
Double the dough:
1500,cm² x 2 = 3000 cm²
Dimensions: Length = 63 cm, Width = 42 cm
Original Butter: 30 cm × 30 cm = 900 cm²
Double the butter:900, cm² x 2 = 1800, cm²
Dimensions: Length = √1800 = 42.42 cm, Width = 42 cm
Ratio Confirmation:
The most common ratio for laminating is 2:3, where the butter covers 2/3 of the dough. If at any point the recipe mentions 3/4, it might be a mistake, which I will verify with the team in charge. Once I have an answer, I’ll get back to you.
For now, sticking to the 2:3 ratio ensures optimal lamination and helps prevent butter leakage during the folds.
I hope this information helps!
Best regards.
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