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Export 13 ingredients for grocery delivery
Step 1
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.
Step 2
Also combine all the other ingredients: eggs, sugar and milk. Work the dough and, when it takes on consistency, start incorporating the soft butter, a few pieces at a time, the salt and finally the flavorings.
Step 3
Work the dough until it is smooth and stringed (possibly with the stand mixer), form a ball and let it rise for 2-3 hours, until doubled in volume.
Step 4
When the dough has doubled in volume, it is ready to be used.
Step 5
Divide the dough into 8 equal pieces.
Step 6
Shape each of them into balls and let them rest for 10 minutes.
Step 7
Partially roll out each ball with a rolling pin on a lightly floured surface. Let rest for another 10 minutes.
Step 8
Roll out the sheets again until thin and as large as a flat plate.
Step 9
Spread the butter cream and sugar on each sheet.
Step 10
Overlap one sheet on top of the other after spreading the cream on the one below.
Step 11
Place the last sheet that will obviously not be brushed.
Step 12
Let it rest for 10 minutes, then seal the edges well and roll out the 8 sheets with a rolling pin until they are a few mm thick.
Step 13
Cut the resulting circle into quarters using a pastry cutter wheel.
Step 14
Divide each quarter into 3 parts to get 12 triangles.
Step 15
Make a small cut at the base of each triangle, then roll it tightly until you get a crescent shape.
Step 16
Place the Italian croissants on a dripping pan, lined with parchment paper, and let rise until doubled in volume, covered with cling film.
Step 17
When they are swollen, the croissants are ready to be baked.
Step 18
Brush the cornetti with the egg yolk, beaten with a drop of milk.
Step 19
Bake the cornetti at 200°C/390°F for about 20 minutes. Take them out of the oven and let them cool.
Step 20
Sprinkle the Italian croissants with a little powdered sugar.
Step 21
Serve and enjoy cornetti.