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Making Croissant in a differnt size
I want to make smaller size pastries maybe 2/3 or even 1/2 of the size of what is showing in the class. How thick shell I roll the dough and what length shell i use for the basic croissant q rolls and tarts?
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2 Replies
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Hi Irit.
If you need to make only half of the recipe, the butter block for laminating should measure 21×21 cm, and the dough should be a rectangle of 35.5×21 cm. As for the size of the triangles, they should be half the size indicated by the chef in the recipe.
Best regards.
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