Cornetti

The delicious recipe for making soft, fragrant Italian

Ingredients:

FOR THE LEAVENING

FLOUR 0 70 g

WATER 70 g

FRESH BREWER’S YEAST 15 g

FOR THE DOUGH

MANITOBA FLOUR 230 g

FLOUR 0 230 g

FRESH WHOLE MILK 180 g

EGGS 2

GRANULATED SUGAR 100 g

BUTTER, SOFTENED 60 g

LEMON, ZESTED 1

VANILLA EXTRACT 1 tsp

FINE SALT 8 g

FOR THE BUTTER CREAM

BUTTER 70 g

GRANULATED SUGAR 70 g

FOR BRUSHING AND DECORATING

EGG YOLK 1

MILK

POWDERED SUGAR

How to make Cornetti Italian Croissants

Prepare a leaven by mixing the flour with the water in which you have dissolved the brewer’s yeast. Double the volume, then add the remaining flour.

Also combine all the other ingredients: eggs, sugar and milk. Work the dough and, when it takes on consistency, start incorporating the soft butter, a few pieces at a time, the salt and finally the flavorings

Work the dough until it is smooth and stringed (possibly with the stand mixer), form a ball and let it rise for 2-3 hours, until doubled in volume.

When the dough has doubled in volume, it is ready to be used.

Divide the dough into 8 equal pieces.

Shape each of them into balls and let them rest for 10 minutes.

Partially roll out each ball with a rolling pin on a lightly floured surface. Let rest for another 10 minutes

Roll out the sheets again until thin and as large as a flat plate

Spread the butter cream and sugar on each sheet.

Overlap one sheet on top of the other after spreading the cream on the one below.

Place the last sheet that will obviously not be brushed.

Let it rest for 10 minutes, then seal the edges well and roll out the 8 sheets with a rolling pin until they are a few mm thick.

Cut the resulting circle into quarters using a pastry cutter wheel.

Divide each quarter into 3 parts to get 12 triangles.

Make a small cut at the base of each triangle, then roll it tightly until you get a crescent shape.

Place the Italian croissants on a dripping pan, lined with parchment paper, and let rise until doubled in volume, covered with cling film.

When they are swollen, the croissants are ready to be baked.

Brush the cornetti with the egg yolk, beaten with a drop of milk.

Bake the cornetti at 200°C/390°F for about 20 minutes. Take them out of the oven and let them cool.

Sprinkle the Italian croissants with a little powdered sugar.

Serve and enjoy cornetti.