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, butter to fold into dough, for 3 minutes slow and 3 minutes fast. We recommend using iced water to keep the dough temperature at max. 22°C. This dough feels firmer than others
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. Roll out the dough to form a rectangle sheet
Place 25 g of butter (per Danish) 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 for 30 minutes and turn the dough 90 degrees, again fold with three simple turns and roll out to approx. 1cm thick. Chill in the freezer for 30 minutes. For the final time, 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 60 minutes
Cut the dough into square (10 x 10 cm). Fold 2 of the corners over the center to form a filled diamond shape and place onto a greased baking tray. Before baking you can add vanilla cream or other fillings as you like. Be careful, jam contains a lot of sugar and will burn
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 Danishes in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust texture
After approximately 5 minutes of baking please decrease the temperature to 160°C and bake for 15 - 20 minutes or until puffed, golden brown
