Sandy, good catch – When I measure accurately for precise recipes I will almost always use 226gr as my measurement (essentially the same as you). For this recipe I was using the “cut-line” provided by the butter companies on the butter, and when I cut it was basically 250gr on the dot (which for a “heavy” ingredient like butter is very little). So, I just went with 250gr. Either will work, as croissants can never get enough butter, but feel free to use the exact 226/227gr as well.

Am I the only one who has a question on the amount of butter in one cup? I make it to be 227gr and not 250?

Merci, Daniel. Much appreciated 🙂

Thanks. I just wanted to say your croissants’ alveolage is good. It must be satisfying. Thanks again!

Daniel, I genuinely don’t want to steer you wrong for a recipe like this (or any recipe, for that fact). I have never used water as a replacement for milk in this recipe, and I’m not sure it would work out too well, either. I’ve never seen, or heard of water being used. If you’re willing to try, I’d love to know the results, but for a 3 day long recipe, it’s a risk.

So glad you’re enjoying the recipe and having fun with these croissant, Robin! As for your question, it’s really a tough one… Perhaps tricky is the better word. My mind says not to change the dimensions of the final roll for a few reasons. The width is likely needed because the croissant need to be “rolled” and without it, they won’t look like croissant. Again, I’m not completely sure how small you want them, but I would just start with 9cm cut intervals, as opposed to 12.5cm and see how that works. If the shape holds and they turn out well, scale back an extra 1-2cm again if you want them smaller. That’d be my best advice and I’m not sure how successful it’ll be, but I think it’d work!

I’m not familiar with the brand, but if you ever find Kerrygold or a european (higher milk fat) butter at a good price, I highly suggest you try it out.

How did they turn out?

I had the butter in the fridge. Sure! I used Kirkland Signature salted sweet cream butter.