December 12, 2022 - 8:26am
Question about croissant
I made croissant so many times before and now i need make more pieces of croissant for my classmates. My usual recipe ends up with 16 croissant. is it okay to cut more little pieces to get 30 croissant ? They gonna be small but does that gonna effect the baking process? What should i be careful about? ( i dont have much space in my fridge for making the recipe for two times)
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I recently made dough for 3 dozen. After lamination, I just left each 1/3 rolled out to 1/4 sheet pan size (about 20x30 cm), wrapped each in cling film, wrapped them all in a damp towel, sealed them in a plastic bag, and back to the fridge. Only took ~20x30x5 cm of refrigerator real estate. Have held for as long as 72 hours.
30 minutes out of fridge before proceeding to finish rolling out, then portioning, shaping, proofing and baking.
Bonne chance,
Phil
Have you used any special machine in lamination the dough?
Smaller croissants mean shorter baking times. Keep an eye on the oven! If they brown too much, then turn the oven down.