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#armandodellorusso
❤️🥐 My Italian Grandma “cornetti” brioche recipe. Very quick and easy. Traditional croissants.
Ingredients for approx. 25 small croissants
Type 0 or 00 flour – at least 12% protein: 400g
Milk: 140g
Yeast: 250g sourdough starter or 7g fresh or 2.3g instant dry or 2.8 active dry
Eggs: 2 yolks and two egg whites
Butter: 90g
Sugar: 100g
Sea Salt: 5g
Aroma: 2 drops of vanilla extract or 1 sachet of vanilla powder
1. Pour the milk, yeast and sugar into a bowl
2. Dissolve the ingredients well by mixing by hand for approx. 5 minutes
3. Add the salt and continue mixing for about 1 minute
4. Gradually add the flour until you get a hard dough
5. Melt the butter so that it becomes creamy
6. Add the two yolks
7. Knead for about 15 minutes gradually adding the butter
8. Add 2 drops of vanilla extract or 1 sachet of vanillin and knead for 2 minutes
9. Knead on the work surface for another 2 minutes
10. Form a thick rectangle and let stand for 2 hours
11. Roll out to form a rectangle approx. 35cm wide and 1mm thick
12. Cut the rectangle in half and form triangles as wide as the palm of your hand
13. Cut a little bit the base of the triangle and roll it up leaving the tip underneath
14. Leave to rest in the closed oven on parchment paper for 18 hours to triple its volume
15. or freeze them if you wish to eat them later
16. Brush the croissants with the egg white mixed with half a teaspoon of sugar
17. Cook for approx. 15 minutes in static preheated oven to 170°C
18. Sprinkle with icing sugar and serve
Buon appetito! 🙂
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