In this wonderful recipe, we will go on a journey to make Cornetti, which are Italian croissants that smell good and look like bars. These delicious pastries will take your taste buds straight to the heart of Italy. So, put on your apron, roll up your sleeves, and get baking!
INGREDIENTS
FOR THE YEAST:
70g Harina 0
70 g of water
15 g fresh brewer’s yeast
FOR THE MASS:
230 g Manitoba flour
230g Harina 0
180 g fresh whole milk
2 eggs
100 g granulated sugar
60 g soft butter
Zest of 1 lemon
1 teaspoon vanilla extract
8 g of fine salt
FOR THE BUTTER CREAM:
70g butter
70 g granulated sugar
TO BRUSH AND DECORATE:
1 egg yolk
Milk
Powdered sugar
ADDRESSES
Step 1: prepare the yeast
In a bowl, mix 70g of 0 Flour 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 other dough ingredients: eggs, sugar and milk.
Work the dough until it reaches consistency.
Gradually add the softened butter, a few pieces at a time.
Add the salt and lemon zest.
Finally, mix in the vanilla extract.
Step 3: let the dough rise
Continue working the dough until it is smooth and fibrous. You can use a stand mixer for this.
Form the dough into a ball and let it rest for 2-3 hours, or until it doubles in volume.
Step 4: Ready to use
Once the dough has doubled in volume, it will be ready to use in our Cornetti.
Step 5: divide the dough
Divide the dough into 8 equal pieces.
Step 6: shape the dough
Form each piece into a ball and let them 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 leaves
Roll out the leaves again until they are thin and the size of a flat plate.
Step 9: Butter and Sugar
Spread the buttercream and sugar on each sheet.
Step 10: Layers
Layer one sheet on top of the other after spreading the cream on the one below.
Step 11: Final Coat
Place the last sheet, which will not be smeared 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 with a dough cutting wheel.
Step 14: Create Triangles
Divide each quarter into 3 parts to obtain 12 triangles.
Step 15: Roll up the triangles
Make a small cut at the base of each triangle, then roll tightly into a half-moon shape.
Step 16: Get up again
Place the Italian croissants in a roasting pan, lined with parchment paper, and let them rise until they double in volume. Cover them with transparent film.
Step 17: baking time
When they have puffed up and doubled in size, the croissants are ready to bake.
Step 18: Brush with egg yolk
Spread the Cornetti with the egg yolk beaten with a splash of milk.
Step 19: Bake
Bake the Cornetti at 200°C/390°F for about 20 minutes.
Take them out of the oven and let them cool.
Step 20: The final touch
Sprinkle the Italian croissants with a little powdered sugar.
Step 21: Serve and Enjoy
Your Cornetti Italian croissants are now ready to serve and enjoy. Enjoy!
In this culinary adventure, we have made fragrant Italian croissants, Cornetti, that are sure to impress. With layers of buttery goodness and a hint of sweetness, they are the perfect treat to savor. So get ready to enjoy the taste of Italy in your own home.
QUESTION YOU CAN ASK:
Can I use dry yeast instead of fresh brewer’s yeast?
Yes, you can substitute dry yeast for fresh brewer’s yeast. Use about half the amount of dry yeast.
Can I freeze cornetti for later?
Absolutely! Once baked and cooled, you can freeze them in an airtight container for up to a month.
What can I serve with cornetti ?
Cornetti pair wonderfully with a cup of coffee, cappuccino, or even a glass of freshly squeezed orange juice.
Can I add chocolate chips to the dough to give it a chocolate touch?
Certainly! You can add chocolate chips to the dough for a delicious variation of chocolate-filled cornetti.
How long does it take for dough to double in volume during the fermentation process?
It usually takes 2 to 3 hours for the dough to double in volume during the fermentation process. However, this time may vary depending on the temperature and humidity of the room.
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