How to Make Authentic Italian Croissants

Authentic Italian croissants, known as "cornetti," are a delightful pastry that can elevate your breakfast experience. Their flaky texture and rich flavor make them a favorite among pastry lovers. In this guide, we will explore how to make these delicious treats at home, ensuring they turn out perfectly every time.

Ingredients for Authentic Italian Cornetti

To make traditional Italian croissants, you'll need the following ingredients:

500g all-purpose flour
75g sugar
10g salt
10g active dry yeast
300ml whole milk, lukewarm
100g unsalted butter, softened
1 egg (for egg wash)
Optional: fillings such as chocolate, almond paste, or jam

Step-by-Step Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine the lukewarm milk, sugar, and active dry yeast. Let it sit for about 10 minutes until it becomes frothy. In another bowl, mix the flour and salt. Gradually combine the yeast mixture with the flour mixture, incorporating the softened butter as you mix. Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic. Place it in a lightly greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 2: Roll and Fold

Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle, approximately 1 cm thick. Now, let’s prepare the butter for laminating. Take 80g of cold butter and place it between two sheets of parchment paper. Roll it out into a rectangle of similar size to your dough. Place this butter in the center of the rolled dough. Fold the dough over the butter, sealing the edges.

Step 3: Create Layers

To create the flaky layers, roll out the dough into a long rectangle again. Fold it into thirds, like a letter, and wrap it in plastic wrap. Refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough for 30 minutes in between each fold. This process is crucial for achieving the signature layers of cornetti.

Step 4: Shaping the Cornetti

After the final fold, roll the dough out once more into a large rectangle. Cut the dough into triangles, approximately 10 cm at the base and 20 cm long. Place a small amount of your chosen filling at the base of each triangle. Roll the dough from the base up towards the tip, creating a crescent shape. Ensure the tip is tucked underneath the croissant for a neat finish.

Step 5: Second Rise

Place the shaped cornetti on a lined baking sheet, leaving enough space between them to allow for expansion. Cover them with a cloth and let them rise for another 45 minutes until they puff up.

Step 6: Baking

Preheat your oven to 180°C (356°F). Before baking, brush each cornetti with a whisked egg to achieve a beautiful golden color. Bake them for 15-20 minutes or until they are golden brown and flaky. Enjoy the tempting aroma that fills your kitchen!

Serving Suggestions

Once baked, allow the cornetti to cool slightly on a wire rack. Enjoy them warm, plain, or dusted with powdered sugar. They pair wonderfully with coffee or milk, making them a perfect start to your day.

Tips for Perfect Cornetti

Ensure your butter is cold during lamination for better flakiness.
Don't rush the rising process; patience is key for achieving the perfect texture.
You can experiment with various fillings such as Nutella, fruit preserves, or sweet ricotta to create your favorite flavor combinations.

By following these steps, you'll master the art of making authentic Italian cornetti in no time. Enjoy the rich flavors and flaky layers that will transport you straight to Italy with every bite!