Ingredients of "cornetti"

Cornetti instructions

To prepare the Homemade Croissants start by putting the water in the bowl of the planetarium with the crumbled yeast. Melt at medium speed with the mixer hook mounted, then start adding 150 grams of flour taken from the total. The dough is called poolish and is a kind of yeast. At this point, add the orange peel and soft butter and wait for both to be absorbed by the dough. Work the dough briefly on the pastry board to obtain a loaf.

Place the dough between two sheets of parchment paper and roll it out with a rolling pin until you get a rectangle of 20 25 cm, similar in texture to that of plasticine. Also recover the leavened dough and always with the rolling pin roll it out to form a rectangle of 40 22 cm. Keeping the short side of the dough stretched towards you, lay the dough of butter spread in the 2/3 of the upper dough, keeping a board of a couple of centimeters all around. You will have to have a strip of dough, the one closest to you, without butter on it.

The result will be a rectangle with the long side towards you and a height equal to 1/3 the starting one. Cover with plastic wrap and refrigerate for 15 minutes. Then recover the dough and lay it with the short side towards you, keeping the open part of the dough on the right. Using a rolling pin, tap the dough to obtain a rectangle seven millimetres thick.

Rotate the dough of 90 C, cover with film and put in the refrigerator for 30 minutes. Keeping the opening on the right, roll out the dough to form a narrow rectangle and long. Brush them with the beaten egg and cook at 200 C for 5 minutes, then lower the temperature to 180 C and continue until golden brown. It will take about another 5-10 minutes.