After the special episode filmed between Paris and Naples, dedicated to the French croissant and the Italian croissant, together with Elio Romeo we discover how the Ischian croissant is prepared. A fusion of two different doughs filled with cream and black cherry for the most baroque of small Italian breakfast sweets.

In collaboration with Mulino Caputo https://www.mulinocaputo.it/?lang=en

INGREDIENTI/INGREDIENTS
50 cornetti

Per l’impasto brioche/For the brioche dough
Farina 0 Caputo Oro/Strong Manitoba Flour (380/400 W) 1 kg
Sale/Salt 22 g
Zucchero semolato/Granulated sugar 200 g
Burro/Butter 300 g
Lievito di birra fresco/Fresh brewer’s yeast 8 g
LIevito madre/Mother yeast 150 g
5 Uova/5 Eggs 190 g
Latte/Milk 180 ml
Mezza bacca di vaniglia/Half vanilla pod

Per la pasta sfoglia/For the puff pastry
Farina 0/Flour 1 kg
Sale/Salt 22 g
Burro/Butter 100 g
Aceto di vino/Wine vinegar 50ml
Acqua/Water 400 ml
Per la sfogliatura/For the flaking
Burro/Butter 1kg

See also "Croissant vs Cornetto with Michael Bartocetti and Rocco Cannavino"    • Croissant vs Cornetto con Michael Bar...  

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