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Antonio Bachour Plain Croissant
When laminating 1350 and 500 gr dough and butter, what is the ideal yield? Will it yield more than 20 croissants?
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18 Replies
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Approximately there are between 18 and 20 units, but it all depends on the size you roll out your Croissant dough.
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Hi Susan, the Antonio’s base croissant dough recipe yields to a total weight of the dough that is way higher then how it ends up when separated – its a weight of almost 2700 g , which can even easily be added up before even weighing the made dough by adding up the weight of all ingredients. Antonio states in the recipe to separate that base dough to 1350 g for the croissants (that is used with the 500 g butter block), and 2 of the 350 g for the red detrempe and the chocolate detrempe. That totals to 2100 g. What is the rest of the base dough for and why that’s not clarified in the recipe? Thanks.
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If you have some base dough left, you have the option of making more croissant. You don’t necessarily have to do it right away, you could also freeze the dough and save it until another time you need to use it.
Greetings.
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Yes but how much butter for 700g?
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But the calculations/weight of ingredients are not fit for that 1 butter block. For the 500 g butter block he is stating to use 1350 g of the dough. And for the red and cocoa detrempes- its 350 g each of just the dough. Whats the remaining over 700 g of dough for? None of the recipes in workbook call for it or explain what the remaining dough should be used for. Nor is there an information on how much of butter block to use if recipe has remaining dough, which it does : whole 700 g of unused dough. Why is the recipe set up to make so much with no further directions? Please ask Antonio for this very important explanation, we are awaiting your reply.
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I also have the same question to Antonio?In total is 2700 g dough.What to do with the rest dough? When I start doing dough there was not enough liquid.I had to add liquids.Why the recipe does not match the description?
Thanks
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The 2668 grams arise from the sum of all the ingredients of the Croissant dough:
1500 grams of flour224 grams of sugar
24 grams of salt
750 grams of milk
100 grams of butter
70 grams of yeast.
If we add all the ingredients we have a total of 2668 grams.
Those 32 grams that are missing to reach 2700 grams may be because you have to add a little more water, depending on the flour we are using, it may require more liquid.
You can use the entire amount of dough to make a classic croissant or use part of it to make bicolor croissants or other recipes.I tell you that I previously sent this question to the content team about what to do with the leftover dough? In the case you get to make a two-color croissant or chocolate bread.
The team in charge answered me the following.“We know it can take a long time for the chef to respond”, so the content team suggests the following below:
“The dough can be frozen for up to a week and used for other preparations. You could use 300 g of dough to make more two-tone. If it is already established that 500 g of butter is needed for 1350 g of dough, the amount could be Calculate the butter needed to sheet 700 g of dough. In some bakeries you often see miniature laminated products, probably as a solution to the same situation.”
If you have any other questions, I will be happy to help you.
Greetings.
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The 32g missing can be water? But this is speculation. Why is it not included in the recipe? Surely the recipe should be accurate so there’s no room for assumptions?
regards,
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Hi
It’s what I believe, it’s my personal opinion.
This ingredient quantity query is sent to the content team for review and as soon as we have a response, we will contact you again.Greetings.
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Hi Susan.
Sorry I also could count my ingredients .I just rounded up to 2700g.I’m not asking about 32 grams at all .
When you ad all ingredients in to the bowl and start mixing -750g.milk still not enough for making dough.Dough still very dry.I have to ud more water or wilk for making a good dough.
And when I start taking 300g for bicolour and 1300 for laminate what I have to do with rest dough?
Why the recipe does not match the explanation?
Thanks
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Hi @fifiquadrigmail-com & @igorsagaidachnyi
We understand there are some questions coming up about the croissant course, so we reached out to the content team and they are working to contact the chef and ask him about this topic and others.
As soon as we have news we will contact you again through this same channel.
Greetings.
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Hi @andrew-naryzhny & @igorsagaidachnyi 👋
Thank you for sharing your concerns with our Community 🙌 I’ve already reached out to the Content Team to clarify the matter of the remaining dough.
Regarding Bachour’s participation in this thread: Unfortunately, the chefs who lead our courses are not available to respond directly to your inquiries. This is a Community Forum where questions are answered by professional chefs such as Sussan, along with many other team members and Scoolinars. Rest assured, they are all ready to address your questions and provide assistance.
While we wait for my team’s answer about the remaining dough, I want to invite you to explore our Feed. There you can:
- Share your dish pics and videos (up to 10MB). There’s a chance you’ll win a #ScooliStar. if your pic is great and the plating, too; we’ll upload it, mentioning you on our Instagram stories.
- Start new debates you find interesting.
- Share a very cool recipe of your own creation or a variation of one you saw at our Courses.
- 🚀Join our Challenges: you may win some wonderful prizes. Right now we have the #BeansChallenge going on and you may win a mention on a post on our Instagram Profile! Check everything about it on our Feed.
Have a super great day and hope to see you around often!
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I can answer this question. Making the base dough gives you 2700g, 2x 1350 amounts for laminating with 2x 500g butter block . If you want to make the bi-colour also for both of you sheets then times the recipe by 1.25 which will give you and extra 1350×2 and 300×2 for bi-colour
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Thank you for your response and contribution to this question that our colleague has, we know that the information you provide us will be very helpful.
Greetings.
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Thanks, @craigbourke28gmail-com 🙌
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Hi @billghospitality 👋
Welcome to our Community! ☺I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
I hope Sussan’s answer helped you. Please let us know if it did.
I want to invite you to explore our Feed. There you can:
- Share your dish pics and videos (up to 10MB). There’s a chance you’ll win a #ScooliStar. if your pic is great and the plating, too; we’ll upload it, mentioning you on our Instagram stories.
- Start new debates you find interesting.
- Share a very cool recipe of your own creation or a variation of one you saw at our Courses.
- 🚀Join our Challenges: you may win some wonderful prizes. Right now we have the #BeansChallenge going on and you may win a mention on a post on our Instagram Profile! Check everything about it on our Feed.
Have a super great day and hope to see you around often!
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Awaiting for your response with the explanation and solution for this recipe confusion.
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We know it may take a long time for the chef to respond, so the content team suggests the following below:
“The dough can be frozen for up to a week and used for other preparations. 300 g of dough could be used to make more bicolor. If it is already established that 500 g of butter is needed for 1350 g of dough, the amount could Calculate the butter needed to laminate 700 g of dough. Miniature laminated products are often seen in some bakeries, probably as a solution to the same situation”. Greetings.
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