Recipe for croissants with pistachio or chocolate cream

Recipe for croissants with pistachio or chocolate cream

 

Cornets with pistachio or chocolate cream

Cornetti with homemade pistachio or chocolate spread, a recipe that is the bomb. You can leave them plain or fill them with Torrisi`s chocolate spread or Torrisi`s pistachio spread.
Prep Time 40 minutes
Cook Time 20 minutes
Tempi di riposo 6 hours
Total Time 7 hours
Course Breakfast, Sweets, Snacks
Cuisine Italian

Equipment

  • 2 Receptacles
  • 1 Rolling pin
  • 1 Tray
  • Baking paper

Ingredients
  

  • 250 g 00 flour
  • 250 g Manitoba flour
  • 250 g Butter
  • 2 Eggs
  • 80 g Sugar
  • 15 g Brewer's yeast
  • Salt to taste
  • Milk to taste

Instructions
 

  • Dissolve the yeast in lukewarm water in a container, then place the flour on the workbench and make a hole, pour the eggs, half a glass of milk, half a glass of water, the sugar, the dissolved yeast and a pinch of salt into the hole.
  • Knead until the dough is smooth, if too hard, soften with a little milk. Place the dough in a bowl and cover with a cloth and leave to rest for at least 3 hours.
  • When the time is up, roll out the dough with a rolling pin to a square shape. Put the butter in the centre and close the dough with the flaps. Roll out again: you should obtain a sheet of about 1.5 centimetres, fold in half, stretch and fold the dough again. Let it rest with a cloth for half an hour.
  • Take the dough and roll it out again. The sheet should be about 1 centimetre thick. Again, fold it in half and let it rest for half an hour. Take the dough again. Roll it out to a height of half a centimetre, then cut out as many triangles, with a base of about ten centimetres, as there will be croissants.
  • Place a teaspoon or more of pistachio or Torrisi`s chocolate spread a couple of centimetres from the base, then roll (roll each triangle from the base to the tip). Curve the side tips a little.
  • Place the croissants on a tray covered with baking paper. Cover them with cling film and leave them to rise for 1-2 hours. Brush them as desired, with egg yolk or a little milk, and if you wish, decorate them with sugar or pieces of pistachios.
  • Bake at 180° C for 15-20 minutes, until golden brown. Once you have taken the croissants out of the oven, leave them to cool completely. If you wish, you can slightly melt the pistachio cream or Torrisi`s chocolate and drizzle it over the croissants with a teaspoon.

Notes

Torrisi`s chocolate or pistachio cream-filled croissants are perfect for breakfast, perhaps accompanied by a cup of milk or coffee, or as a tasty afternoon snack.
Keyword Cornets, Stuffed Cornets
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