The delicious recipe for making soft, fragrant Italian<\/p>\n
FOR THE LEAVENING<\/strong><\/p>\n FLOUR 0 70 g<\/p>\n WATER 70 g<\/p>\n FRESH BREWER\u2019S YEAST 15 g<\/p>\n FOR THE DOUGH<\/p>\n MANITOBA FLOUR 230 g<\/p>\n FLOUR 0 230 g<\/p>\n FRESH WHOLE MILK 180 g<\/p>\n EGGS 2<\/p>\n GRANULATED SUGAR 100 g<\/p>\n BUTTER, SOFTENED 60 g<\/p>\n LEMON, ZESTED 1<\/p>\n VANILLA EXTRACT 1 tsp<\/p>\n FINE SALT 8 g<\/p>\n FOR THE BUTTER CREAM<\/p>\n BUTTER 70 g<\/p>\n GRANULATED SUGAR 70 g<\/p>\n FOR BRUSHING AND DECORATING<\/p>\n EGG YOLK 1<\/p>\n MILK<\/p>\n POWDERED SUGAR<\/p>\n <\/p>\n <\/p>\n How to make Cornetti Italian Croissants<\/p>\n Prepare a leaven by mixing the flour with the water in which you have dissolved the brewer\u2019s yeast. Double the volume, then add the remaining flour.<\/p>\n 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<\/p>\n 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.<\/p>\n When the dough has doubled in volume, it is ready to be used.<\/p>\n Divide the dough into 8 equal pieces.<\/p>\n Shape each of them into balls and let them rest for 10 minutes.<\/p>\n Partially roll out each ball with a rolling pin on a lightly floured surface. Let rest for another 10 minutes<\/p>\n Roll out the sheets again until thin and as large as a flat plate<\/p>\n Spread the butter cream and sugar on each sheet.<\/p>\n Overlap one sheet on top of the other after spreading the cream on the one below.<\/p>\n Place the last sheet that will obviously not be brushed.<\/p>\n 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.<\/p>\n Cut the resulting circle into quarters using a pastry cutter wheel.<\/p>\n Divide each quarter into 3 parts to get 12 triangles.<\/p>\n Make a small cut at the base of each triangle, then roll it tightly until you get a crescent shape.<\/p>\n Place the Italian croissants on a dripping pan, lined with parchment paper, and let rise until doubled in volume, covered with cling film.<\/p>\n When they are swollen, the croissants are ready to be baked.<\/p>\n Brush the cornetti with the egg yolk, beaten with a drop of milk.<\/p>\n Bake the cornetti at 200\u00b0C\/390\u00b0F for about 20 minutes. Take them out of the oven and let them cool.<\/p>\n Sprinkle the Italian croissants with a little powdered sugar.<\/p>\n Serve and enjoy cornetti.<\/p>\n\n For Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends<\/h3>\n