To take this analysis to one level deeper, I recommend considering the total number of layers in the cross section of the final pastry.

Most plain croissants have three rotations in the final make up. But if one performs a thinner final rollout and then uses four rotations, the cross section will now have 1/3 more layers. So the baker should adjust both the number of layers in the dough, the thickness of the final rollout, and the cut size of the final pastry (which determines the number of rotations) to achieve their desired product.

For example, most chocolate croissants have fewer rotations (usually 2) than plain croissants (usually 3). So many bakers use 12 butter layers (25 total layers) for croissants, but then 16 butter layers (33 total layers) for chocolate croissants.

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