facebook-tracking-pixelIRCA | "Cannolo" Croissant

Ingredients

AVOLETTA g 550
VIGOR BAKING g 4
white bread flour g 50
cornstarch g 50
egg whites g 370
unsalted butter 82% fat g 120
CUKICREAM PISTACCHIO To Taste

Preparation

  • Mix all the powdered ingredients (AVOLETTA, VIGOR BAKING, "soft" flour, and cornstarch) by hand using a whisk.
  • Add the egg whites and then the melted butter.
  • Continue mixing until you obtain a homogeneous batter.
  • Fill silicone molds one-quarter full and dress the inside with CUKICREAM PISTACCHIO, then seal it by dressing the financier batter over it. Bake in a static oven for 10-15 minutes at 180-190°C with the valve closed.

Ingredients

DOLCE FORNO MAESTRO g 2075
white bread flour g 170
full-fat milk (3,5% fat) g 945
unsalted butter 82% fat g 100
salt g 20
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 15
fresh yeast g 100
butter-platte g 1000

Preparation

  • Knead all the ingredients (except the flat butter) for about 20 minutes until you obtain a smooth and velvety dough with a soft consistency.
  • Form a dough ball and let it rise for 60 minutes to allow the fermentation to begin, then flatten the dough to stop it.
  • Perform a positive cooling cycle for better results during folding.
  • Alternatively, let it rise for 15 minutes, cover with a nylon cloth, and place it in the refrigerator.
  • Dough-to-Butter Ratio: 3.4:1
  • Once the dough has cooled, incorporate the butter and fold it in a three-fold and then a four-fold, allowing it to rest in the refrigerator.
  • Roll out the dough to a thickness of 3 mm, create strips with a width of 3 cm and a length of 25 cm.

Ingredients

BIANCANEVE To Taste
Final composition
  • Wrap the croissant strip around the frozen financier, gently stretching the dough and placing both the beginning and the end underneath the financier, making 4 complete turns around it.
  • Allow the "cannolo" to rise for 3/4 hours at 28°C.
  • Once the rising is complete, bake the croissant at 160/170°C for approximately 20 minutes.
  • Once cooled, decorate with BIANCANEVE.
Omar Busi
Omar Busi

Pastry chef and Chocolatier

Recipe created for you by Omar Busi