Croissant

[Sussan Estela Olaya]

Hi Jemima.

Welcome to the Scoolinary community! Thank you for your question.

If you’re making half the recipe, the fermentation and baking times remain the same, but there are a few adjustments to consider:

What stays the same?

Fermentation time:

2 – 2.5 hours at 28°C and 85% humidity (if fermenting in a cold environment, follow the same instructions).

Oven temperature: 170°C (no reduction).

Baking time: 18 minutes (it stays the same because the croissant size does not change).

What should you adjust?

Ingredients: Reduce all quantities by half proportionally.

Dough thickness: Maintain the same dimensions as in the recipe to ensure proper lamination.

Number of croissants on the tray: If baking fewer croissants, the airflow might change. Avoid overcrowding or leaving too much empty space on the tray.

Baking time for smaller croissants: If you decide to make smaller croissants, reduce the baking time by about 2-4 minutes.

Dough and butter measurements for half the recipe:

Dough: 35.5 x 21 cm

Butter: 21 x 21 cm

In summary, you can follow the recipe as is, only adjusting the ingredient quantities and keeping an eye on the baking process if you modify the croissant size.

I hope this information helps! If you have any other questions, feel free to ask—I’ll be happy to assist you.

Best regards!

[jemima j]

Hi,

You said

Dough thickness: Maintain the same dimensions as in the recipe to ensure proper lamination.

but then to change it to

Dough and butter measurements for half the recipe:

Dough: 35.5 x 21 cm

Butter: 21 x 21 cm

Could you please clarify, thank you?!

[Sussan Estela Olaya]

Hi Jemima.

I understand there might be some confusion between “dough thickness” and “dough dimensions for laminating.”

Let me clarify:

The thickness of the dough and the dimensions for rolling or laminating the dough and butter are different measurements.

As I mentioned, the dough thickness does not change; it remains the same—the recipe specifies 10mm. This remains constant whether you make a full recipe, half a recipe, or even a quarter of a recipe. This measurement never changes.

What does change are the dimensions for laminating the dough. In the full recipe (Croissant and Viennoiserie – First Edition), Chef Antonio Bachour specifies rolling the dough to 50 x 30 cm, with the butter sheet measuring 30 x 30 cm.

If you are making only half of the recipe, the lamination dimensions change.

For half the recipe, the dough should be a 35.5 x 21 cm rectangle, and the butter should be a 30 x 30 cm square.

I hope this clarifies everything. If you have any further questions, I’m happy to help!

Best regards.