For a long time, the croissants were a business card of a romantic breakfast in Paris, on the Elysee fields or on the top of the Eiffel Tower. Italian croasans became rivals, which are proudly called "Cornetto" (Cornetto) or Brioši. Although this dessert is from the Austrian Vienna. And it became popular in the late 19th century.
What is the difference between Italian croissants from french
Finding the differences in an inexperienced average man is unlikely to succeed. Italians believe that their bagels are more tender and air. In some regions, one croissant-giant can be detected from three people. But the main formulation in principle will not be varied.
Italian croasans from Luke Montersino
Italian confectioner is a fan of tasty and healthy food. And this is important, because the product is rather calorie.
- First, knead the opaar (levitino) from 0.5 kg of flour, 225 g of water and 70 g of yeast. Easy it well and plunge into the container with water with a temperature of 36-38 degrees Celsius. After about a quarter of an hour, the mass will pop up.
- In the meantime, in a mixer bowl, gradually interfere with 1 kg of flour W 300-320 (with an increased protein content) with 300 g of sugar, 300 g of milk and 450 g of eggs (approximately 6-7, depending on the size). Then add Levitino.
- When the mass becomes homogeneous, put 150 g of butter. Under the end of the kneel, spread 30 g of salt. Give the test with a rectangular shape, put in the package, and then in the refrigerator for 10-12 hours.
- Dough roll up to 2 cm in thickness and lay out the oil layer on top (750 g).
- Fold the dough in 3 layers and roll out. Let him relax in the half hour refrigerator. Repeat the process (tap) three times.
- The last time the thickness of the dough should be 3 mm. Cut it on triangles and roll into bagels. Put the croissants on the baking place in a warm place for 2 hours. Lubricate them with a whipped egg with sugar, and then send it to the oven for 15 minutes at a temperature of 180 degrees.
Simple recipe for Italian croissants
Make a good high-quality puff pastry takes a lot of time and effort. Therefore, you can easily make your life and use purchased dough.
Little tricks
Each hostess has its own secrets of cooking favorite dishes. Croacans are no exception.
- Creamy oil should be very fat, more than 83%.
- So that the pasting remains longer than fresh and not worried, malt and glucose syrup are added to the dough.
Italian croasans with filling or without
Italian bagels usually bake with chocolate, confiture, fresh fruit or completely without anything. You can dream and bake a full breakfast with cheese and ham, salmon, olives.
Step beyond the usual and treat yourself the most romantic dessert from the country of pizza and pasta.
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