Croissant Antonio Bachour, less amount

[Sussan ScoolinaryTeam]

Hi Anke.

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

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.

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

Ingredients for the dough (détrempe):

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.

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

I hope this information is helpful.

Best regards. ☺️

[Anke Morreel]

Thank you Sussan. It is a very helpful answer.

[Sussan ScoolinaryTeam]

I’m glad to know my response was helpful. If you have any other questions, I’ll be here and happy to help you solve them.😉

Best regards.