Easy croissante recipe


In this wonderful recipe, we'll go on a journey to make Cornetti, which are Italian croissants that smell good and look like bars. These tasty pastries will take your taste buds straight to the heart of Italy. So, get your apron on, roll up your sleeves, and let's get baking!



70g Flour 0

70g Water

15g Fresh Brewer’s Yeast


230g Manitoba Flour

230g Flour 0

180g Fresh Whole Milk

2 Eggs

100g Granulated Sugar

60g Softened Butter

Zest of 1 Lemon

1 tsp Vanilla Extract

8g Fine Salt


70g Butter

70g Granulated Sugar


1 Egg Yolk


Powdered Sugar


Step 1: Prepare the Leavening

In a bowl, mix 70g of Flour 0 with 70g of water in which you have dissolved the brewer's yeast.

Double the volume of the mixture, then add the remaining flour.

Step 2: Create the Dough

Combine all the other dough ingredients – eggs, sugar, and milk.

Work the dough until it achieves consistency.

Gradually incorporate the softened butter, a few pieces at a time.

Add the salt and the lemon zest.

Finally, mix in the vanilla extract.

Step 3: Let the Dough Rise

Continue working the dough until it becomes smooth and stringy. You can use a stand mixer for this.

Form the dough into a ball and let it rise for 2-3 hours, or until it doubles in volume.

Step 4: Ready to Use

Once the dough has doubled in volume, it's ready to be used for our Cornetti.

Step 5: Divide the Dough

Divide the dough into 8 equal pieces.

Step 6: Shape the Dough

Shape each piece into a ball and allow them to rest for 10 minutes.

Step 7: Roll Out the Dough

Partially roll out each ball with a rolling pin on a lightly floured surface.

Let the dough rest for another 10 minutes.

Step 8: Thin Sheets

Roll out the sheets again until they are thin and as large as a flat plate.

Step 9: Butter and Sugar

Spread the butter cream and sugar on each sheet.

Step 10: Layering

Overlap one sheet on top of the other after spreading the cream on the one below.

Step 11: Final Layer

Place the last sheet, which will not be brushed with cream.

Step 12: Rest and Roll

Let it rest for 10 minutes, then seal the edges well.

Roll out the 8 sheets with a rolling pin until they are a few millimeters thick.

Step 13: Cut into Quarters

Cut the resulting circle into quarters using a pastry cutter wheel.

Step 14: Create Triangles

Divide each quarter into 3 parts to get 12 triangles.

Step 15: Roll the Triangles

Make a small cut at the base of each triangle, then roll it tightly until you get a crescent shape.

Step 16: Rise Again

Place the Italian croissants on a dripping pan, lined with parchment paper, and let them rise until doubled in volume. Cover them with cling film.

Step 17: Bake Time

When they have swollen and doubled in size, the croissants are ready to be baked.

Step 18: Brush with Egg Yolk

Brush the Cornetti with the egg yolk, beaten with a drop of milk.

Step 19: Baking

Bake the Cornetti at 200°C/390°F for about 20 minutes.

Take them out of the oven and allow them to cool.

Step 20: The Finishing Touch

Sprinkle the Italian croissants with a little powdered sugar.

Step 21: Serve and Enjoy

Your Cornetti Italian Croissants are now ready to be served and enjoyed. Buon appetito!

In this culinary adventure, we've crafted fragrant Italian croissants, Cornetti, that are sure to impress. With layers of buttery goodness and a touch of sweetness, they make the perfect treat to savor. So, get ready to indulge in a taste of Italy right in your own home.

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