Cornetti Sfogliati 😍

Summary

In this video, the host enthusiastically demonstrates how to make perfect brioche croissants with well-defined alveoli. He shares tips on creating the dough, highlighting the importance of a long fermentation process (12-24 hours) and using specific ingredients like Caputo Nuvola flour, butter, and yeast. Detailed instructions are given for folding the dough, shaping the croissants, and ensuring they rise properly. After baking, the croissants turn out beautifully soft with a perfect texture. The host encourages viewers to share the video and follow for more tips and tricks.

Takeaways

• 🍞 The speaker is demonstrating how to make cornetti (Italian croissants) with central alveoli for a perfect texture.
• 🧈 The dough for cornetti should be made a day before and left to mature in the fridge for 12-24 hours.
• 🥚 The main difference between the Italian cornetti and the French croissant is that cornetti dough contains eggs.
• 🌾 The speaker uses Caputo Nuvola flour for the dough and explains that the addition of a high amount of yeast is to help the dough rise quickly without melting the butter.
• 🧑‍🍳 After mixing all ingredients like flour, sugar, eggs, and butter, the dough is kneaded and rested for 30 minutes, folded, and placed in the fridge.
• 🧊 The butter block used for lamination should be made pliable by flattening it between parchment paper and chilled before incorporating it into the dough.
• 📐 The speaker demonstrates the folding techniques, such as the three-fold and four-fold methods, to create layers in the dough.
• ⏲️ After folding, the dough is refrigerated again before shaping and cutting into triangles to form the cornetti.
• 🍽️ The speaker recommends freezing some of the cornetti for later, which can be baked after thawing overnight for a fresh product.
• 🔥 After allowing the dough to rise, the cornetti are baked and come out golden, flaky, and soft, with beautiful internal alveoli.

Q & A

What is the main focus of the video script?

The main focus of the video script is to demonstrate how to make croissant dough with air pockets inside, using a simple method that involves making the dough the day before and letting it mature in the fridge for 12-24 hours.

What type of flour is used in the recipe?

The recipe uses 500g of 'Caputo Nuvola' flour, which is a type of bread flour known for its high gluten content, suitable for making croissants.

How much sugar and yeast are required for the dough?

The recipe calls for 70g of caster sugar and 25g of yeast to be added to the flour in the planetary mixer.

Why is a lot of yeast used in the recipe?

A significant amount of yeast is used to provide immediate rise to the dough, ensuring it doesn't collapse too much and remains airy.

What liquids are included in the recipe and for what purpose?

The recipe includes 500ml of water and 50ml of milk, which are added to the flour mixture to help form the dough.

Why are eggs not included in the Italian recipe but are in the French croissant recipe?

The script specifies that the Italian recipe for 'fornetto' does not include eggs in the dough, unlike the French 'croissant' recipe, which does.

How much salt is added to the dough and why?

4g of salt is added to enhance the flavor of the dough.

What aromatics are used in the dough and what is their purpose?

The dough includes a sachet of vanilla, half a vanilla pod, and orange zest to add flavor and aroma.

What is the purpose of folding and resting the dough?

Folding and resting the dough helps it relax, making it easier to work with and ensuring a layered, flaky texture when baked.

How long should the dough rest in the fridge before shaping the croissants?

The dough should rest in the fridge for at least 12-24 hours to mature properly.

What is the final step before baking the croissants?

The final step before baking is to roll out the dough, cut it into shapes, and then let the shaped croissants rise again for about an hour in the fridge before baking.

How long does it take to bake the croissants and at what temperature?

The croissants are baked for 20 minutes at 80°C in the static or ventilated central part of the oven.