Recipe Overview
These handmade Italian croissants, or cornetti, are built with a rich dough, a butter block and an overnight rest. The result is a fragrant breakfast pastry with flaky layers, gentle sweetness and the warm bakery character of the Forno Toscano collection.
Chef Notes
The most important control is temperature. Work cold, rest the dough, and avoid rushing the proof. Proper lamination gives the pastry lift, separation and a clean buttery aroma.
Forno / Pastry Notes
This recipe belongs to the dolci lievitati family and can be served plain, with apricot jam, pastry cream or chocolate. For production, shape the croissants in advance and proof before baking.
Ingredients
Base recipe = about 18–20 croissants.
- 1000 g flour (tipo 00)
- 60 g fresh yeast or 20 g dry yeast
- 200 g sugar
- 50 g milk, cold
- 100 g cold butter or lard for dough
- 300 g eggs
- 200 g cold water
- 18 g fine salt
- 650 g butter for lamination
- 400 g flour to bind lamination butter
Preparation
- In a mixer, combine flour and salt. Add cold dough fat, eggs, sugar and yeast dissolved in the milk. Mix on medium speed until gluten begins forming.
- Add cold water and mix to a strong, elastic dough. Sheet on parchment and chill, or briefly freeze, until firm.
- Blend lamination butter with flour and form a flat block. Enclose the butter block in dough like puff pastry. Wrap and rest overnight at 4–5°C / 40–41°F.
- Next day, roll to roughly 1 inch / 2.5 cm. Cut triangles and roll into croissants. Proof about 2 hours at 28°C / 80°F.
- Egg-wash and bake at 165°C / 325°F for about 16 minutes, until deep golden and flaky.
Service Suggestions
- Serve warm with cappuccino, espresso or caffè latte.
- Fill with apricot jam, pastry cream or chocolate after baking.
- Serve as a breakfast pastry, brunch item or dolci lievitati feature.
Dietary / HACCP Notes
- Contains gluten, dairy and eggs.
- Keep dough and butter cold during lamination.
- Proof warm, not hot, to protect butter layers.
- Cool baked pastries on racks before storing.
Nutrition (per croissant, estimate)
| Calories | ~290 kcal |
| Protein | ~5 g |
| Carbohydrates | ~25 g |
| Fat | ~18 g |
| Fiber | ~1 g |
| Cholesterol | ~80 mg |
| Sodium | ~180 mg |