Рет қаралды 104,906
After the special episode filmed between Paris and Naples, dedicated to the French croissant and the Italian croissant, together with Elio Romeo we discover how the Ischian croissant is prepared. A fusion of two different doughs filled with cream and black cherry for the most baroque of small Italian breakfast sweets.
In collaboration with Mulino Caputo www.mulinocapu...
INGREDIENTI/INGREDIENTS
50 cornetti
Per l’impasto brioche/For the brioche dough
Farina 0 Caputo Oro/Strong Manitoba Flour (380/400 W) 1 kg
Sale/Salt 22 g
Zucchero semolato/Granulated sugar 200 g
Burro/Butter 300 g
Lievito di birra fresco/Fresh brewer’s yeast 8 g
LIevito madre/Mother yeast 150 g
5 Uova/5 Eggs 190 g
Latte/Milk 180 ml
Mezza bacca di vaniglia/Half vanilla pod
Per la pasta sfoglia/For the puff pastry
Farina 0/Flour 1 kg
Sale/Salt 22 g
Burro/Butter 100 g
Aceto di vino/Wine vinegar 50ml
Acqua/Water 400 ml
Per la sfogliatura/For the flaking
Burro/Butter 1kg
See also "Croissant vs Cornetto with Michael Bartocetti and Rocco Cannavino" • Croissant vs Cornetto ...
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