to leave

flour 0 70 gr

water 70 g

fresh yeast 15 gr

for the dough

Manitoba flour 230g

Flour 0230 gr

Fresh whole milk 180 g

eggs 2

granulated sugar 100 grams

softened butter 60 g

grated lemon 1

vanilla extract 1 tsp

fine salt 8 g

To prepare the butter cream

70 gm butter

granulated sugar 70 grams

For brushing and decoration

1 egg yolk


soft sugar


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 mix all the other ingredients: eggs, sugar and milk. Stir the dough, and when it has a smooth consistency, begin to incorporate the softened butter, a few pieces at a time, the salt, and finally the flavorings.

Work the dough until smooth and stringy (possibly using a stand mixer), form a ball and let it rise for 2-3 hours, until it doubles in size.

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

Divided  dough to 8 equal pieces.
Shape each into balls and let them rest for 10 minutes.

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

Roll the leaves again until they are thin and as large as a flat plate

Spread buttercream and sugar on each sheet.

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

Lay down the last sheet that will obviously not be brushed.

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

Cut the resulting circle into quarters using a pastry cutting 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 in a baking pan lined with parchment paper and leave until doubled in size, covered with cling film.

When the croissants are puffed up, the croissants are ready to be baked.

The cornetti is brushed with an egg yolk, beaten with a drop of milk.

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

Sprinkle a little powdered sugar on the Italian croissants.

Serve it and enjoy the cornetti.


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