Preparation of the recipes

Butter Layer

• 1

  In a stand mixer fitted with whisk attachment, beat butter and flour together until smooth and combined.

• 2

  Transfer into baking sheet, smooth out with spatula into 17cm by 25cm rectangle.

• 3

  Place entire baking sheet into refrigerator and chill for at least 30 mins.

Cream cheese filling

• 1

  Add all ingredients into a stand mixer.

• 2

  Mix all ingredients using medium speed until smooth and homogenous

• 3

  Fold in drained Coco Jelly ball (BN-06).

• 4

  Fill into pipping bag.

• 5

  Store in refrigerator before use.

Dough

• 1

  In a stand mixer fitted with dough hook attachment, add butter, flour, sugar, salt and yeast, turn mixer on low-medium speed to combine all ingredients.

• 2

  Pour the milk into the mixture gradually while the mixer is running.

• 3

  Once all milk is added, turn mixer up to medium speed and beat dough for at least 5 mins. Dough should pull away from sides of bowl. If dough is too sticky, continue run the mixer until it pulls away from sides of bowl clean.

• 4

  Remove dough form mixer, roll the dough into a ball.

• 5

  Flatten the dough out on a baking sheet and cover with cling wrap. Place in refrigerator for about 30 mins.

• 6

  Remove from refrigerator and roll into rectangle of 34cm by 25cm.

• 7

  Place baking sheet with flattened dough into refrigerator for at least 4 hrs.

• 8

  Remove both butter and dough layer from the refrigerator, place butter layer in the center of dough and fold each end of the dough over it. Seal the dough edges over the butter layer.

• 9

  Roll the dough into rectangle, fold the dough lengthwise into thirds. Roll and fold, repeat for 3 times.

Assemble

• 1

  Remove pastry dough from fridge, roll the folded dough into rectangle.

• 2

  Cut into triangle with height of 10cm.

• 3

  From the base of the triangle, roll towards the tip of triangle, making sure the tip is underneath. Repeat with remaining triangles.

• 4

  Loosely cover with plastic wrap and allow to rest at room temperature for an hour then place in refrigerator for another hour.

• 5

  Preheat oven to 200°C.

• 6

  Whisk the egg wash ingredients together and brush each croissant lightly with egg wash.

• 7

  Bake croissants until golden brown, about 18-20 mins.

• 8

  Cool before cutting croissant lengthwise.

• 9

  Fill in cream cheese filling. Optional: add additional Coco Jelly Ball (BN-06) on cream cheese as decoration. Serve.