Antonio’s croissant

[Sussan ScoolinaryTeam]

Hi @amber-younus

I would recommend preparing half the recipe.

For the full recipe, the butter measures 30×30 = 900cm^2. Half the amount of butter with the same height is half of 900 cm^2. Which is 450 cm^2 (assuming the butter is the same height as the normal amount). Then you will need a square with sides of square root 450, measuring 21.21×21.21 cm. So the size of the butter should be approximately 21×21. Seeing that the dough in a complete recipe is 50 × 30 centimeters = 1500 cm^2, you need to create 750 cm^2. One side should measure 21.21 cm (since the butter measures 21×21 cm), so for the long side of the dough you will get: 750/21.21 = 35.4 cm. (750/21 = 35.7 cm. So if you make the butter 21x 21 and the dough 35 x 21, a nice puff pastry should come out.

Greetings.

[Sol Damiani]

Hi @amber-younus 👋

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 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.
• 🚀Join our Challenges: you may win some wonderful prizes!

Have a super great day and hope to see you around often!