Cornetto Italiano
The secret to a cornetto isn't the sweetness, but the architecture of the layers. You are essentially building a wall of butter and flour that puffs up when it hits the heat of a hot oven.
Control the temperature at all times.
If the butter melts into the dough during the folding process, you lose the layers. Keep your workspace and your hands cool.
- Heavy-duty stand mixer
- Rolling pin
- Sharp pizza cutter or knife
- Baking sheets
- Parchment paper
What goes in.
- 500gStrong bread flour (high protein)
- 80gGranulated sugar
- 10gFine sea salt
- 10gActive dry yeast
- 250mlWhole milk, cold
- 250gUnsalted European-style butter, cold
- 1Egg, whisked with a splash of milk for egg wash
The Fold and Turn
You must fold the dough in thirds like a letter and rotate it 90 degrees between each chilling period. This creates the thousands of tiny pockets of steam necessary for the lift.
The method.
Mix the dough
Combine flour, sugar, salt, yeast, and milk. Knead until smooth. Shape into a flat rectangle, wrap, and refrigerate for 4 hours.
Prepare the butter
Place the cold butter between sheets of parchment. Pound it into an even 15cm square and keep it in the fridge until ready.
First lamination
Roll the dough into a 25cm square. Place the butter in the center and fold the dough edges over to seal it completely.
Fold and chill
Roll the package into a long rectangle, fold it in thirds, wrap, and chill for 60 minutes. Repeat this process three times.
Shape
Roll the final dough to 4mm thickness. Cut into long, thin triangles. Stretch the base slightly and roll tightly toward the point.
Proof
Arrange on a tray. Let them rise in a cool room for 2 hours until they look puffy and wobble when the tray is moved.
Bake
Brush with egg wash. Bake at 200°C for 10 minutes, then drop heat to 180°C for another 10-12 minutes until deep amber.
Other turns to take.
Crema Pasticcera
Pipe a small amount of thick vanilla custard into the center of the triangle before rolling.
Cioccolato
Place a baton of dark chocolate at the base of the triangle before rolling.
When it doesn't go to plan.
If the dough resists stretching, stop and put it back in the fridge for 20 minutes to relax the gluten.
Use high-fat butter; it stays solid longer and creates better flakes.
Do not over-brush with egg wash, or it will pool at the base and burn.
The ones that keep coming up.
Why did my layers disappear?
The butter likely became too warm and incorporated into the flour instead of creating distinct layers. Ensure the dough is always cold to the touch.
Can I use active dry yeast instead of fresh?
Yes, just ensure it is fully proofed in the milk before adding to the flour.
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