Chef Boon gained his first experiences as a Baker and Asst. Pastry Chef at Regent Marina and Menam River Side Hotel before he joined the A-One Hotel Pattaya as Pastry chef where he employed for several years. He joined Schmidt Co., Ltd. in 2011.
Mix all Ingredients for 3 minutes slow and 3 minutes fast. 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. 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 60 minutes.
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 rolled croissants to final proof for 70 - 120 minutes in an environment of 20 - 25°C.
The oven should have a temperature of 175°C when you put the croissants in. We recommend placing 2 - 3 ice cubes on the bottom of the oven to receive 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 and golden brown.
