19 Jul Recipe for croissants with pistachio or chocolate cream
Posted at 15:52h
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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.
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.
Tried this recipe?Let us know how it was!