Chef Nun successfully worked as a Cook and Chef De Partie in various 5 Star Hotels throughout Bangkok and joined Schmidt Co., Ltd. as Technical Advisor in 2009. He has been sent several times to Germany for specialized training.
Mix all Ingredients for 3 minutes slow and 3 minutes fast, be sure not to over mix. We recommend using iced water to keep the dough temperature at max. 22°C
Once mixed, wrap the dough tight in plastic wrap or cling film and chill the dough in the freezer for 1 - 2 hours to ensure that the dough and butter have the same consistency for folding
Once chilled, place on a floured surface and roll out the dough to form a rectangle sheet
Place 250 g of butter onto the centre of the sheet. Fold the sheet with 3 simple turns, like folding a letter, and roll out to approx. 1cm thick. Chill in the freezer 30 minutes, turn the dough 90 degrees, again folding with three simple turns and roll out to approx. 1cm thick. Chill in the freezer 30 minutes. Finally, turn the dough 90 degrees and again fold with three simple turns and roll out to approx. 1cm thick
Wrap tightly and chill in the freezer 1 - 2 hours
Once chilled, divide the dough in half and roll each portion out in a long rectangle shape with a thickness of about 0.5 cm
Cut the dough into long, skinny triangles (10 cm high and 22 cm wide). Starting from the bottom, the longest edge, roll the triangles towards the top to form a croissant and place it onto a greased baking tray
Cover and allow the dough to final proof for 70 - 120 minutes in an environment of 20 - 22°C
Brush the tops of the croissant with egg wash before baking
The oven should have a temperature of 175°C when you put the croissants in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
After approximately 5 minutes of baking decrease the temperature to 160°C and bake for 15 - 20 minutes or until puffed, golden brown
