Croissant and Viennese

[Sussan Estela Olaya]

Hi Rita.

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

If you’re referring to the croissant dough from Chef Bachour’s course, to calculate how much butter you need when using 500 g of dough, we first need to determine the ratio of dough to butter in the original recipe.

In the full recipe:

1350 g of dough is laminated with 500 g of butter.

Now, we apply a simple proportion to determine the amount of butter needed for 500 g of dough:

500 \500\1350 = 185.2

Answer: You should use approximately 185 g of butter to laminate 500 g of dough.

I hope this helps! If you have any other questions, I’d be happy to assist you.

Best regards!