Cornetti Sfogliati all’Italiana (Italian Flaky Croissants)
Category: Desserts
Servings: 12 croissants
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 80g |
| Fresh yeast | 3g |
| Water | 50g |
| Sugar | 80g |
| Water | 95g |
| Eggs | 110g |
| Fresh yeast | 4g |
| 00 flour | 250g |
| Manitoba flour | 140g |
| Butter | 80g |
| Fine salt | 7g |
| Vanilla extract | q.b. (as needed) |
| Butter | 180g |
| Egg yolk | 1 |
| Fresh cream (liquid) | 30g |
Instructions
Step 1: Prepare the Biga (starter)
To begin making the cornetti sfogliati all’italiana, start by preparing the biga (a traditional Italian starter). In a bowl, combine the 80g of Manitoba flour with the 3g of fresh yeast. Mix together lightly until the dough reaches a homogenous consistency. Cover with plastic wrap and allow it to mature for about 8 to 10 hours at room temperature.
Step 2: Mix the Dough
After the 8-10 hours of resting, transfer the matured biga into the bowl of a stand mixer fitted with a hook attachment. Add the remaining flours (250g of 00 flour and 140g of Manitoba flour), sugar, a pinch of vanilla extract, 50g of water, and the remaining 4g of fresh yeast. Begin mixing at a low speed and gradually add the water (95g) while the dough comes together.
Once combined, add the biga mixture. Gradually incorporate the 7g of fine salt, adding it bit by bit, ensuring the previous portion is well absorbed before adding more. Continue mixing until the dough becomes smooth and starts to come off the sides of the bowl, forming a ball that sticks to the hook.
Step 3: Rest the Dough
Transfer the dough to a lightly floured surface, shaping it into a rectangular form. Place it on a baking tray and gently press it down with your fingers to flatten it. Cover with plastic wrap and leave it to rest for 12 hours at room temperature.
Step 4: Prepare the Butter
After the resting period, remove the 180g of cold butter from the refrigerator. Place it between two sheets of parchment paper and use a rolling pin to flatten it into a 20×16 cm rectangle. This will be the butter layer that will be incorporated into the dough.
Step 5: Incorporate the Butter into the Dough
Take the dough, which should have risen slightly, and transfer it onto a lightly floured surface. Place the prepared butter rectangle in the center of the dough and fold the edges over to completely enclose the butter. Gently press to seal the edges.
Step 6: Roll and Fold the Dough
Use a rolling pin to stretch the dough into a long rectangle approximately 45 cm by 22 cm in size. If the dough becomes too soft or sticky, refrigerate it for about 15 minutes, ensuring it remains covered with plastic wrap.
Once chilled, fold one edge of the dough over to cover one third of the rectangle, creating the first “fold.” Cover the dough with plastic wrap and place it in the refrigerator for at least 30 minutes to rest.
Step 7: Second Fold and Rest
Remove the dough from the fridge and place it back on the floured work surface. Roll the dough out again, following the direction of the folds. Repeat the folding process, creating a second “fold,” then cover it again with plastic wrap. Refrigerate for another 30 minutes to let the dough rest.
Step 8: Final Fold and Shaping
After resting, perform a final fold in the same manner as the previous two. Wrap the dough tightly in plastic wrap and refrigerate it once again for 30 minutes.
Step 9: Cut and Shape the Croissants
Once the dough has rested, remove it from the fridge and trim the edges to ensure a clean rectangle. Cut the dough into 12 triangles, each with a base of about 10 cm and a height of 15 cm.
Step 10: Roll the Croissants
To shape the croissants, take the base of each triangle and hold it firmly with one hand. With the other hand, gently stretch the dough to elongate it by about 1/4. Then, begin rolling from the base of the triangle, making sure not to squeeze or press too hard. Each croissant should be rolled into 2 complete turns, creating 3 spirals.
Place the shaped croissants onto a baking sheet, ensuring they are spaced out properly to allow for expansion.
Step 11: Final Rise
Cover the croissants loosely with plastic wrap or a clean kitchen towel. Allow them to rise for about 2 hours at room temperature until they are visibly puffed up and expanded.
Step 12: Brush and Bake
Preheat your oven to 200°C (390°F) on static (conventional) mode. Before baking, gently brush the tops of the croissants with a mixture of egg yolk (1) and fresh cream (30g). This will give them a beautiful golden finish.
Bake the croissants in the preheated oven for 25 minutes. Keep an eye on the croissants to ensure they do not brown too quickly. Do not open the oven door until they are fully baked and golden brown. The croissants should be light, crispy, and slightly flaky when finished.
Step 13: Cool and Serve
Remove the cornetti from the oven and allow them to cool slightly before serving. Enjoy the warm, flaky Italian croissants, perfect for breakfast or a delightful snack!
These Cornetti sfogliati all’italiana are a wonderful Italian pastry treat that combines buttery layers of dough with a perfect, flaky texture. The careful preparation of the biga and folding of the dough results in a beautifully airy and delicate pastry. Whether you’re enjoying them with a hot coffee in the morning or serving them at a gathering, these croissants will surely impress anyone who tastes them!
