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 2 minutes slow and 7 minutes fast. We recommend using iced water to keep the dough temperature at max. 20°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 Croissant 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 and again fold with three simple turns and roll out to approx. 1cm thick. Chill in the freezer 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 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 squares (10 x 10 cm) and place a ring cutter (5cm) on the center. Gently press down to score the dough.
Pull 2 corners into the center and pinch to seal, place onto a greased baking tray.
Cover and allow the rolled danishes to final proof for 70 - 120 minutes in an environment of 20 - 25°C.
Before baking pipe vanilla cream or jam as you desire into the center.
The Oven should have a temperature of 210 ° C when you put the Danishes 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 190° C and bake for 15 - 20 minutes or until puffed, golden brown.
