Italian-style Flaky Croissants

I can guide you in preparing flaky croissants, also known as Italian custard cream croissants, typical of an Italian breakfast. Here’s the recipe to make these delicious croissants.

Ingredients

• 500 g of manitoba flour
• 200 g of all-purpose flour
• 150 g of granulated sugar
• 12 g of salt
• 25 g of fresh yeast
• 2 eggs
• 200 ml of whole milk
• 100 ml of water
• Grated zest of 1 lemon
• 1 vial of vanilla essence
• 250 g of butter for lamination (cold)

For the custard cream (if you wish to fill them):

• 500 ml of whole milk
• 4 egg yolks
• 100 g of granulated sugar
• 40 g of all-purpose flour
• 1 vanilla pod

For brushing:

• 1 beaten egg
• Nib sugar for decoration

Preparation

1. In a large bowl, combine the sifted flours with the sugar and the salt.
2. Dissolve the yeast in lukewarm milk and add to the mixture along with the water and eggs. Begin to knead until you have a smooth and uniform dough.
3. Add the grated lemon zest and vanilla essence. Work the dough until it no longer sticks to your hands and the sides of the bowl.
4. Transfer the dough onto a lightly floured surface, form a ball, and let it rest covered with a cloth for about 30 minutes.
5. Roll out the dough into a rectangle, distribute the cold butter in pieces over 2/3 of the surface, then fold in three parts, covering the butter with the dough. Place in the refrigerator for 30 minutes.
6. Take out from the fridge, roll out again into a rectangle and fold in three parts. Repeat the operation for 3 times, putting the dough in the fridge for 30 minutes after each folding.
7. Afterwards, roll out the dough into a sheet about 5 mm thick and cut out triangles with a base of about 10 cm.
8. If desired, prepare the custard cream: heat the milk with the split vanilla pod and let it infuse. In a bowl, whisk the egg yolks with the sugar until the mixture is light and frothy, then add the sifted flour. Pour in the hot milk, mix, and put everything back on the heat to thicken, stirring constantly.
9. Fill each triangle with a spoonful of cooled custard cream, then roll the triangles from the base to the point, forming croissants.
10. Place them on a baking sheet lined with parchment paper, spaced apart. Cover with a cloth and let rise for about 2 hours.
11. Brush with beaten egg, sprinkle with nib sugar, and bake in a preheated oven at 180 °C for about 15-20 minutes or until golden brown.
12. Let the flaky croissants cool before serving.

Trivia

The Italian flaky croissants are the Italian version of French croissants. Their spread in Italy mainly took place after the Second World War, and over time, they have become a staple of breakfasts in bars and pastry shops, often accompanied by a good cappuccino.