Cornetti

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.

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