Croissant

Croissants, or “cornetti” in Italy, are a classic French breakfast pastry, but we Italians have our own tasty versions of this flaky delight. Here is a basic recipe to which you can apply delicious Italian variations, perhaps by adding a filling of Nutella or custard.

Ingredients

• 500 grams of strong flour (ideal for leavened dough)
• 140 milliliters of whole milk
• 60 milliliters of water
• 55 grams of sugar
• 40 grams of soft butter
• 11 grams of fresh yeast
• 10 grams of salt
• 1 egg (for brushing the croissants before baking)
• 250 grams of cold butter (for lamination)

Preparation

1. Dissolve the yeast in lukewarm water and combine it with slightly warmed milk, sugar, and soft butter.
2. Add half of the flour and start to knead, then gradually add the rest of the flour and salt. Work the dough until it becomes smooth and elastic.
3. Form a ball with the dough, place it in a covered bowl, and let it rest for about 1 hour or until it doubles in size.
4. In the meantime, prepare the butter for lamination: place the 250 grams of cold butter between two sheets of parchment paper and beat it with a rolling pin to give it a square shape about 1 cm thick.
5. Roll out the leavened dough into a rectangle large enough to wrap the square of butter in the center.
6. Fold the dough over itself, bringing the outer edges to the center, sealing the butter inside well. Then roll out the combined dough, forming a rectangle.
7. Perform a three-fold by bringing one end of the dough to the center and overlapping the other end. Turn it 90 degrees and repeat the action. Wrap the dough in cling film and let it rest in the fridge for 30 minutes.
8. Repeat the rolling and folding step three more times, letting the dough rest in the fridge for 30 minutes between each fold.
9. Roll out the dough into a rectangle and cut triangles with a base of about 10 cm.
10. Roll each triangle starting from the base to the tip, forming the classic croissant shape.
11. Place the croissants on a baking tray lined with parchment paper, cover them with a clean tea towel, and let them rise for 1-2 hours in a warm place until puffed up.
12. Preheat the oven to 200°C.
13. Brush the croissants with the beaten egg to give them a golden color during baking and bake them in the preheated oven for 15-20 minutes or until they are golden brown and flaky.
14. Let them cool on a wire rack before serving.

Curiosity

Although croissants originated in France, there are many interesting stories about their origin. One of the most widespread tells that they were invented in Vienna to celebrate the defeat of the Ottomans, hence their crescent shape, a symbol of the Ottoman Empire. As with many traditional recipes, each country and each baker brings their personal touch to this delicacy, enriching it with sweet or savory fillings.

Now you have the base to create exquisite Italian-style croissants! If you want to add a personal touch, try filling them with typical ingredients of our cuisine like pistachio cream or Modica chocolate. Have fun in the kitchen!