Soft and Crispy Cornetti with Mascarpone cheese

Yes, I admit that I am a little bit obsessed with Cornetti for breakfast, I never get tired of trying new recipes and this one is really nice with a crispy outside, a moist inside and a heart of melting chocolate.

The occasion to try this wonderful brioche with mascarpone’s recipe, came with two separate, yet related, events. First of all I had some mascarpone left from my tiramisu and I need to use it immediately because it spoils easily, the second is that Andrea Camilleri, the great Italian writer, famous for his Inspector Montalbano, passed away and I start to read all Montalbano’s investigations again. In all those novels food is nearly as relevant as the crime investigated. I am actually reading The Dance of the Seagull, and in this brief dialogue the most beloved Italian breakfast pastry becomes the metaphor of the perennial delays we suffer in Italy.

Preparing those cornetti is really easy and using mascarpone instead of butter helps in cutting off some calories without renouncing to flavor and softness.

In this recipe I added extra texture with a simple layering technic.

For more traditional Butter Cornetti, click here or here

Ingredients:

  • 5 g dry yeast
  • 100 g sugar
  • 500 g all-purpose flour
  • 125 g mascarpone cheese (+ another 100 g if you want to create layers)
  • 50 g butter
  • 1 pinch salt
  • 250 g milk
  • 100g of dark chocolate
  • 1 egg for the glaze

Directions

1.Heat the milk with the butter let it cool down and add the dry yeast, wait for about 10 minutes.

2. In a bowl, mix flour with sugar and salt.

3. Add the milk mixture and the mascarpone 

4.Knead the dough until it becomes elastic and smooth. 

5. Cover the bowl with a plastic wrap and put in a warm place for about 1.30 – 2 hours or until it doubles in volume. 

6. Knock back and divide the dough in eight small ball. Let it rise for another hour.

Roll with a pin until 2-3 mm high, spread the with mascarpone uniformly, cover with another rolled dough When you have 8 layer, cut the dough in 16 triangles, but some chocolate in the middle of each triangle and roll it. Let it rise for another half an hour.

Make an egg glaze by lightly beating the egg

Brush the top of each roll with the glaze. Bake it in a preheated oven at 200°C for about 20 minutes until golden and hollow-sounding when tapped underneath. If you have a steam oven like me, then start with the low humidy program for about 10 minutes and then turn to the convection bake for the rest of the time.

ENJOY!

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The perfect home made Cornetto

Cornetto, the iconic Italian brioche that we eat for breakfast, softer and less crispy of a French croissant, it is served warm in the Italian bars to free the citrusy aromas of the zest and the sweetness of the vanilla, while the buttery texture melts in your mouth.

I have already written about Cornetti, the iconic Italian breakfast and how, unfortunately, most of the cornetti that you taste in the Italian bars are deep frozen, that is not a bad thing in itself, but according to this overview https://www.dionidream.com/report-ecco-quanto-fanno-male-i-cornetti-del-bar/this lovey breakfast has at least %80 of its fats from palm oil, a lot of glucose and fructose. Not very healthy!

It is absolutely worthy to prepare the at home. Double or triple your dose, deep freeze them at the end of phase 6  and you will have a delicious Italian breakfast ready for nearly a month!

For an easier recipe click here

Ingredients:

For the pastry

500 gr of flour

50 gr of sugar

50 gr of butter

pinch of salt

250 gr of water

1 teaspoon of mixed zest of lemon and orange

some drops of vanilla extract

50 gr of milk at room temperature

12 gr. dried yeast

To laminate the dough

250 gr of soft butter

For the glaze

1  beaten egg mixed with 2 tablespoons of milk

a little raw cane sugar for dusting on top

Instruction

1. Dissolve the yeast in the warm water and stand for 5 minutes. Put the flour in the bowl of a standing mixer make an hole  pour in the yeasted water, the milk and the sugar and let it rise for about 15 minutes, the mix  with the hook on low speed for 1 minutes, add the softened butter, the orange zest, the vanilla and mix well mix at low speed for about 20 minutes, the dough should be very elastic.

2. Place the dough into an oiled bowl, cover with streach film and rest for half an hour in a warm place. 

3. Meanwhile take the butter for the lamination, put it between two sheet of baking paper , stretch it into a rectangle of 25 X 20 cm and 3mm hight. Place it back in the refrigerator.

4. Roll the dough onto a floured surface to shape a rectangle about 50×22 and 3 mm thick. Place the square of butter in the  the rolled out dough so that it covere 2/3 of the dough, then fold into three like a business letter and roll gently, cover with strech film and rest in the fridge for 30 minutes. After that roll the dough into a rectangle then fold into three again, cover with strech film and rest in the fridge for 30 minutes. Repeat two more time.

5. After the dough has rested for the fourth time, roll it again in a 55X22 cm rectangle 3 mm thick. Cut the rectangle in triangles. Roll each triangle onto itself starting from the base and gently stretching the dough. Once they are rolled gently curve them to form a  crescent 

6. Lay them onto a tray lined with baking paper cover the tray with stretch film and let them rise in a warm place until at least doubled 

7. Preheat the oven to 200 C. glaze the cornetti, dust the with sugar and bake for 15-20 minutes or until golden brown.

Note:

With the prepared dough you can prepare AMAZING cinnamon rolls, just follow the passages here

I cornetti del Bar Lume

Bar Lume è un bar in un paesino di mare vicinissimo a Pisa (leggendo il romanzo ho pensato che fosse Marina di Vecchiano), in questa località turistica, nemmeno a farlo apposta, avvengono spesso delitti e Massimo, il proprietario del bar e suoi quattro fedelissimi avventori (tutti pensionati) passano il tempo a cercare di risolverli. La prosa di Malvaldi, è divertente e frizzante piena dell’umorismo toscano che talvolta piega sul cinico.

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Ma venendo ai cornetti, Massimo, come probabilmente ogni barista, la mattina mette in forno quelli congelati. Noi in famiglia amiamo i cornetti a colazione, ma dopo che ho visto per caso questa puntata di report sui cornetti industriali, ho perso l’entusiasmo per la colazione al bar ed ho deciso di provare a farli da sola. La ricetta dei “veri” cornetti è piuttosto complessa ma quella che propongo è semplificata, potete preparali in poco tempo e potete congelarli in maniera da avere cornetti caldi per diverse mattine. Provare per credere!

 

 

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Ingredienti:

550 gr di farina forte (tipo Manitoba)

180 gr latte

70 g acqua

70 gr zucchero (+ alcuni cucchiai per gli strati)

10 gr lievito secco

2 uova

1 cucchiaino di essenza di vaniglia

la buccia grattugiata di un’arancia e di un limone

70 gr burro  (+ circa 100 gr a temperature ambiente per gli strati)

un pizzico di sale

1 uovo sbattuto per lucidarli

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Preparazione

Il lievitino:

  1. Nella planetaria, dissolvere lo zucchero con il lievito in 100 gr di latte tiepido
  2. Farlo lievitare per circa un’ora a riparo dagli sbalzi di temperature (per esempio nel forno con solo la luce accesa.

Impasto:

  1. Mescolare la farina con il sale and ed aggiungere al lievitino insieme al resto del latte e l’acqua
  2. Con il gancio, impastare per circa 10 minuti a media velocità poi aggiungere il resto degli ingredienti e continuare ad impastare per altri 10-15 minuti.
  3. Togliere l’impasto dalla planetaria e lavorarlo per qualche minute su una superfice infarinata, coprire con un foglio di plastica e lasciare lievitare per un’altra ora.
  4. Riprendere l’impasto, sgonfiarlo e dividerlo in 8 palle, metterlo di nuovo a lievitare per un’ora.
  5. Prendere la prima pallina e stenderla con un mattarello fino ad uno spessore di 2-3 mm, spalmare la sfoglia di burro e spruzzarla con lo zucchero, ripetere lo stesso procedimento sovrapponendo le sfoglie (si devono ottenere 8 strati).  L’ultimo strato non deve essere spalmato di burro. Tagliare la torre di sfoglie in 16 triangoli che devono essere arrotolati come cornetti. Farli lievitare per circa mezz’ora
  6. Spennellare i cornetti con l’uovo sbattuto. Cuocerli in forno già caldo a 200 C. per circa 20 m. fino a quando sono dorati. Se utilizzate un forno combinato a vapore, si può iniziare a 200C con il livello di umidita basso per circa 10 minuti e poi metterlo in modalità forno ventilato fino a quando i cornetti non sono cotti.  IMG_0539