Ingredients:
FOR THE LEAVENING
FLOUR 0 70 g
WATER 70 g
FRESH BREWER’S YEAST 15 g
FOR THE DOUGH
MANITOBA FLOUR 230 g
FLOUR 0 230 g
FRESH WHOLE MILK 180 g
EGGS 2
GRANULATED SUGAR 100 g
BUTTER, SOFTENED 60 g
LEMON, ZESTED 1
VANILLA EXTRACT 1 tsp
FINE SALT 8 g
FOR THE BUTTER CREAM
BUTTER 70 g
GRANULATED SUGAR 70 g
FOR BRUSHING AND DECORATING
EGG YOLK 1
MILK
POWDERED SUGAR
How to make Cornetti Italian Croissants
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.
