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Homemade Croissant – Cornetti


Homemade Croissant – Cornetti

Floriana Vincis
Why to buy croissants when they can be made at home following this amazing recipe! Enjoy!
Course Breakfast, Dessert
Cuisine French, Italian, Mixed


  • 275 g Strong Flour
  • 275 g Plain Flour
  • 1 sachet Easy Baking Yeast
  • 100 g Sugar
  • 1 tsp Salt
  • 300 ml Semi-Skimmed Milk
  • 2 Medium Eggs
  • 250 g Unsalted Butter



  • Mix the flour, the milk (cold), 1 egg, sugar, salt and the yeast. Use your stand mixer or your hands to knead it and make the dough looking smooth and silky (around 10 minutes with your hands).
  • Let it rest for 1 hour in a bowl covered with cling film. You can put the bowl in the oven with only the light on or in a warm place.
  • Now, using your hands or the stand mixer again, knead one more time for few minutes.
  • Let it rest 2 more hours in the oven or in a warm place, preferably in a bowl covered by cling film.


  • Now, make a thin layer of the butter, using your rolling pin and pressing between 2 sheets of baking paper. Make also a thin layer of your dough.
  • Put the butter in the middle of the dough sheet and "close" it following the instructions of the video. This is called folding. The total numbers of fold is 3, and after every fold the dough needs to go back to the fridge for 30 minutes at least.

Croissant shape & bake

  • Roll the pastry in a long sheet not larger than an hand. Cut triangles out of it and roll them.
  • Spread some beaten egg on the top of the croissant and spinkles some sugar.
  • Bake them at 180 degrees Celsius for max 20 minutes (the oven needs to be already warm to make your croissant big and full of layers!) Enjoy!


Keyword Cornetti, Croissant, Homemade

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