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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.