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[ilovegooodies]

thank you

[ilovegooodies]

Thank you.

In the full recipe Chef Bachour rolls the dough 40cm x 9 to cut the croissants to size

In half the recpe should I aim to cut the croissants the same size or as much as possible 9 x 38cm or 4.5 x 20cm approx which is what I meant ……

[ilovegooodies]

Thank you so much

I had 1 other question…I’m doing half the recipe, I made the whole and divided accordingly , 1350 ÷2 with 312g butter ratio , but can you tell me , when rolling the dough to cut the croissants, how long and wide should it be isi still 9 x 38 or is it 4.5 x 19cm seeing that it’s half ..ok thank you

[ilovegooodies]

hi Thank you for your response.

Now my 2nd attempt, how do u suggest I stopped the butter from seeping out during baking. Also should I seal the edges 1st shape then proof then refrigerate for an hour b4 going in the oven?

OK thanks

[ilovegooodies]

I was actually referring to the Venoisserie course, but I have since enrolled and realised that to do this at home It was not absolutely necessary to have a sheeter.

Thank you so much

Im truly enjoying the courses.

Indira

[ilovegooodies]

thank you

[ilovegooodies]

Thank you