HOW TO MAKE CORNETTI : FRAGRANT ITALIAN CROISSANTS LIKE THE BARS
INGREDIENTS
FOR THE LEAVENING:
70g Flour 0
70g Water
15g Fresh Brewer’s Yeast
FOR THE DOUGH:
230g Manitoba Flour
230g Flour 0
180g Fresh Whole Milk
2 Eggs
100g Granulated Sugar
60g Softened Butter
Zest of 1 Lemon
1 tsp Vanilla Extract
8g Fine Salt
FOR THE BUTTER CREAM:
70g Butter
70g Granulated Sugar
FOR BRUSHING AND DECORATING:
1 Egg Yolk
Milk
Powdered Sugar
DIRECTIONS
STEP 1: PREPARE THE LEAVENING
In a bowl, mix 70g of Flour 0 with 70g of water in which you have dissolved the brewer’s yeast.
Double the volume of the mixture, then add the remaining flour.
STEP 2: CREATE THE DOUGH
Combine all the other dough ingredients – eggs, sugar, and milk.
Work the dough until it achieves consistency.
Gradually incorporate the softened butter, a few pieces at a time.
Add the salt and the lemon zest.
Finally, mix in the vanilla extract.
STEP 3: LET THE DOUGH RISE
Continue working the dough until it becomes smooth and stringy. You can use a stand mixer for this.
Form the dough into a ball and let it rise for 2-3 hours, or until it doubles in volume.
STEP 4: READY TO USE
Once the dough has doubled in volume, it’s ready to be used for our Cornetti.
STEP 5: DIVIDE THE DOUGH
Divide the dough into 8 equal pieces.
STEP 6: SHAPE THE DOUGH
Shape each piece into a ball and allow them to rest for 10 minutes.
STEP 7: ROLL OUT THE DOUGH
Partially roll out each ball with a rolling pin on a lightly floured surface.
Let the dough rest for another 10 minutes.
STEP 8: THIN SHEETS
Roll out the sheets again until they are thin and as large as a flat plate.
STEP 9: BUTTER AND SUGAR
Spread the butter cream and sugar on each sheet.
STEP 10: LAYERING
Overlap one sheet on top of the other after spreading the cream on the one below.
STEP 11: FINAL LAYER
Place the last sheet, which will not be brushed with cream.
STEP 12: REST AND ROLL
Let it rest for 10 minutes, then seal the edges well.
Roll out the 8 sheets with a rolling pin until they are a few millimeters thick.
STEP 13: CUT INTO QUARTERS
Cut the resulting circle into quarters using a pastry cutter wheel.
STEP 14: CREATE TRIANGLES
Divide each quarter into 3 parts to get 12 triangles.
STEP 15: ROLL THE TRIANGLES
Make a small cut at the base of each triangle, then roll it tightly until you get a crescent shape.
STEP 16: RISE AGAIN
Place the Italian croissants on a dripping pan, lined with parchment paper, and let them rise until doubled in volume. Cover them with cling film.
STEP 17: BAKE TIME
When they have swollen and doubled in size, the croissants are ready to be baked.
STEP 18: BRUSH WITH EGG YOLK
Brush the Cornetti with the egg yolk, beaten with a drop of milk.
STEP 19: BAKING
Bake the Cornetti at 200°C/390°F for about 20 minutes.
Take them out of the oven and allow them to cool.
STEP 20: THE FINISHING TOUCH
Sprinkle the Italian croissants with a little powdered sugar.
STEP 21: SERVE AND ENJOY
Your Cornetti Italian Croissants are now ready to be served and enjoyed. Buon appetito!
In this culinary adventure, we’ve crafted fragrant Italian croissants, Cornetti, that are sure to impress. With layers of buttery goodness and a touch of sweetness, they make the perfect treat to savor. So, get ready to indulge in a taste of Italy right in your own home
