Speaking of what we share with La France, did you think that only French make croissants? Well then, we do too! Our favourite bar breakfast is “cappuccino and brioche”. Especially in Rome, Cornetto is as iconic as the Colosseo.
So, if you want to impress your friends, don’t buy some: make them fresh!
It’s not an easy recipe but with some attention and a lot of patience you’ll awe everyone.
- 310 gr white or manitoba flour
- 140 gr “00” white flour
- 75 gr sugar
- 1 teaspoon of liquid honey
- 70 gr softened butter
- 100 gr milk
- 20 gr beer
- 7 gr salt
- 2 eggs
- 1/3 of orange flavour
- 1/3 of lemon flavour
- 10 g vanillin
- 1 brewer’s yeast cube
For the “sfogliatura”
- 200 gr butter
Start kneading the milk, the yeast, the beer, the eggs, the sugar, the honey, the flavours, the vanillin and the sifted flours until the dough becomes smooth and soft; then add the salt and the softened butter.
Once everything is well mixed, keep kneading constantly until the dough is really smooth.
Leave it rest for 20 minutes, covered with a table cloth, then powder a large cup with some flour and transfer the dough, in a ball shape, in it. Cover it with some cooking film and leave it rest, room temperature, for 2 hours. Then put the cup in the fridge and… wait 24 hours!
Next day, you can prepare the “sfogliature” (now, google suggests stripping, I actually don’t know how to translate those amazing, buttered pastry stripes. You’ll see).
Take off the fridge the 200g of butter and leave it room temperature for 3 hours (it should soften naturally). Then fold it with a clean table cloth and press it until it becomes a 1cm tall loaf.
Roll the dough in a round shape and… put the butter loaf at its center, folding it with the dough (make four angles). Then roll again until it becomes rectangular and fold the lower third upon itself. Now fold the upper third covering the rest of it.
Cover with film again and leave it in the fridge for 30 minutes. Repeat this operation three times (yes, you may have a wine glass now, but just a little bit: you’ll have to be sharp!).
Now you can roll the dough in a long, thin, rectangular shape. Then cut it in triangles; stretch the wider part and roll them on theirselves, letting them take their peculiar shape (cornetto means “little horn”). Remember to keep the pointy end below so it won’t detach while cooking.
Put them in the baking tray and let them rest until… they double their volume (it may take more than two hours, so just go out to dinner, or better: leave them rest all night long, so the morning after you’ll have the most amazing breakfast!
Paint the raw cornetti with some egg yolk, heat the oven up to 170° and bake them for about 25 minutes.
Then you can cover them with powdered sugar or brown sugar, and once they’re not super hot you can fill them with cream or jam or chocolate… and enjoy your great Italian breakfast!