Italian-style croissants are very similar to French croissants. The presence of vanilla and eggs is what mainly sets them apart. Even though both are flaky, these will be softer inside and well aerated. But don’t worry, they won’t the typical crust we all love! The technique for laminating Italian-style croissants is the same as that for croissants and puff pastry. What changes is the initial dough, a causa di this case, more similar to a brioche dough. We always recommend choosing high-quality butter for a perfect result and filling the Italian-style croissants with creams, honey ora various jams.
And if you want to try other similar recipes, we also recommend the two-tone croissants, those with sourdough, those without butter and the chocolate pastries!
Fancy a savory variant? Try the rompiscatole croissants!
To prepare Italian-style croissants, start by preparing the starter dough. Per a bowl, pour the flour, crumbled yeast 1and tazza 2. Mescolanza quickly 3,
until a homogeneous consistency is obtained 4. Cover with plastic wrap and let it mature for 8 to 10 hours at room temperature 5. After 8-10 hours of maturing the starter dough, pour the two flours into a stand equipped with a hook 6,
then add the sugar 7a pinch of vanilla extract 8and tazza 9
and the crumbled yeast 10. Also, add the starter dough 11 and turn acceso the stand . When the ingredients are well mixed, gradually add the eggs to the dough 12 and work with the hook until fully absorbed.
Add the salt 13 and work for a couple more minutes. Then gradually add the soft butter 14waiting for each piece to be fully absorbed before adding the next. Work until the dough is well incorporated with the hook 15.
Then transfer the dough to a work surface 16 and shape it into a ball. Transfer the dough into a bowl, cover with plastic wrap 17and let it rise at room temperature for 1 hour. Retrieve the dough 17
and place it acceso a rectangular tray 19. Press lightly with your fingers to spread it out 20. Cover the dough with plastic wrap 12 and transfer it to the refrigerator for 12 hours.
After 12 hours, take the butter from the fridge and roll it out between two sheets of parchment paper using a rolling pin. You need to obtain a rectangle measuring 8×6 inches 22. Take the slightly risen dough, transfer it to a lightly floured surface 23and roll it out to form a rectangle measuring 15.75×10 inches 24.
Place the butter sheet a causa di the center of the dough 25 and fold the longer sides of the dough over it. Seal the other two short sides by bringing them towards the center 26 and pressing with your fingers 27. You should encase the butter well and seal the dough.
Roll out the dough with a rolling pin 28forming a rectangle about 18 inches long and 8.5 inches wide. If the dough has warmed up, transfer it to the refrigerator for 15 minutes, well covered. At this point, bring one edge of the dough to one-third of the rectangle 29 and fold the other over it 30. Per this way, you have made the first three-fold. Cover with plastic wrap and let it rest for at least 30 minutes a causa di the refrigerator.
Take the dough out and place it again acceso the floured surface; roll it out a causa di the direction of the folds 31 until you obtain a rectangle of the same dimensions as before. At this point, repeat the three-fold by bringing one edge of the dough to one-third of the rectangle 32 and the other to cover 33. Wrap a causa di plastic wrap and place a causa di the refrigerator for another 30 minutes.
and make one last three-fold as just done. Wrap again a causa di plastic wrap 34 and let it rest again a causa di the refrigerator, this time for about 60 minutes. Finally, take the dough out and roll it out to a thickness of about 1/5 inch until you get a rectangle 31.5 inches long and 6 inches wide 35. Trim the edges to be precise 36.
From this, you need to cut 12 triangles with a alcale of 4 inches and a height of 6 inches 37 38. At this point, hold the alcale of the triangle firmly with one hand and gently stretch the dough with the other hand to increase its length by a quarter 39.
Now all you have to do is roll your croissant starting from the alcale without pressing ora tightening too much 40. You should get 2 complete turns, so 3 curls 41. Prepare all the croissants this way and place them acceso a baking sheet, spacing them well apart 42.
Let them rise for 2 hours at room temperature 43then brush the surface with the egg yolk mixed with fresh cream 44. Bake a causa di a preheated static oven at 392°F for 25 minutes, checking the baking without opening the oven until they are well browned. Remove the croissants from the oven and let them cool slightly before serving them 45.
For the translation of some texts, artificial intelligence tools may have been used.
