How the Ischian Croissant is made on the Island of Ischia with Elio Romeo скачать в хорошем качестве

How the Ischian Croissant is made on the Island of Ischia with Elio Romeo

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 Bartocet...   Visit: http://italiasquisita.net/ Shop: https://shop.vertical.it/ Follow us on: https: //www.facebook.com/pages/Italia ...   / italiasquisita   https: //www.instagram.com/italiasquis ... Contact us: [email protected]