Questa è una di quelle ricette preziose da portarsi sempre dietro, soprattutto se nei paraggi, ci sono persone ghiotte del classico cornetto, che potrebbero impazzire, scoprendo che riuscite ad ottenere un risultato quasi perfetto (preferisco pensare che alla perfezione si arrivi solo con decenni di esperienza e di esperimenti :)).
Comunque a riprova del fatto che anche in casa, a volte, si ottengono buoni risultati, vi invito a provate questa ricetta per i cornetti del mattino: a voi, la scelta della dimensione, io solitamente preferisco farli piccoli e congelarli per poi servirli sempre fragranti (vi assicuro che il risultato è sempre quello giusto!)
250 grams of flour 0
50 grams of sugar
250 cl. of water
20 grams of baker’s yeast
50 grams of eggs (it will be a medium one)
50 grams of softened butter
250 grams of butter for the dough
10 grams of salt
Dissolve the baker’s yeast into warm water. Add sugar, lemon zest and orange extract.
Apart from mix the salt with egg. If you have a Kitchenaid machine or a Kenwood one the next step will be a quick and painless one, but I assure you that I have tried to do it without that support and the result is pretty the same (let’s say you’re the only one to struggle a little bit more at this point!).
In the Kitchenaid I put the dough hook, then the flour and liquid mixture of sugar, water, yeast, lemon peel, orange extract, egg and salt.
After mixing a couple of minutes, I added 50 grams of softened butter. After 10 minutes of work, remove the dough from the machine: it will be soft and a little bit sticky, but you will be able to easily remove it from the hook (and that means you’re doing well). Pour into a bowl, cover with some plastic wrap and let rest in refrigerator for 50 minutes.
After this time of rest, flour your work surface, roll out the dough to obtain a rectangle, place the 250 grams of butter in the center of the dough and close the two sides of the rectangle as if you are closing a book.
With great delicacy, from the center, with a rolling pin roll work first up and then down, so that the butter begins to gradually integrate into the dough.
This step requires a lot of attention, so if the result does not convince you, remember that the important thing is not to stress the dough and keep the butter in.
Close the sides of the dough toward the center, forming a new twist. Wrap everything in a kitchen towel or in some plastic wrap and let rest in refrigerator for 30 minutes.
After those first 30 minutes, take the dough, place on a floured work surface, rotate 90 ° from the right side opening, roll always starting from the center outwards and make the second fold, closing in three moves (as if you are closing a window to be clear).
Put in refrigerator another 30 minutes and roll again the dough and fold again to three. Every time you perform this step it may happen that will be a kind of sticky, because of the melting of the butter, so I recommend always having a bit of flour on hand, taking care not to spill excess.
After this turn, put the dough in the fridge again for 30 minutes.
Once these minutes have gone, roll out the most of your dough, resulting in a thin layer of no more than 3mm thick, and making sure you get a long rectangle. With a sharp knife cut the dough in half, and get from each half some triangles ( if you want the cornettini croissants make the triangles small or larger if you want them bigger). If you want to stuff them, place a spoonful of cream, jam or chocolate close at hand to the tip of the triangle, and then applying light pressure on the long side of wrap and make sure to help you, gently pulling the tip, which will close the brioche.
If, at this point, you realise that you have a large number of croissants compared to the guests, you can decide to freeze the excess and I assure you, that you can just thaw a couple of hours before using them, getting a perfect result.
You can brush the croissants with some egg yolk and milk or simply with sugar and water, getting a glaze that retains perfectly the granulated sugar you will drop on the top (it’s a must for the real gourmand croissant!) .
Let rise for at least an hour and a half and then bake in a preheated oven at 180 degrees for about 25 minutes, always checking the oven to get them baked perfectly.
Hope you will enjoy this small bite of paradise!!