Italian Breakfast | Crossiants and Cappuccino
Croissants are made of a layered yeast leavened dough. The dough is layered with butter, rolled and folded several times in repetition then rolled into a sheet. The process results in a layered, flaky texture, similar to a puff pastry.
A cappuccino is an Italian coffee drink which is traditionally prepared with espresso, hot milk and steamed milk foam.
I made this popular breakfast combination from Italy . The process of making the croissants is a little lengthy but worth enjoying the outcome.I still have the three pieces of dough in my chill chest which I am gonna use soon to make some more delish goodies.I guess this is the best part of all the efforts I put working with my dough.I got my own kinda puff pastry blocks .Cool na .
Theme-Breakfast Across Countries
Dish-Croissants and Cappuccino
3 3/4 cup all purpose flour
1 cup cold milk
1/2 cup boiling water
1 tablespoon active dry yeast
1/4 cup sugar
1 teaspoon salt
9 oz/ 250 g butter, frozen and left at RT for 15 minutes
In a mixing bowl add boiling water ,milk and sugar.Stir in yeast and let it set for 10 minutes or until bubbly.
Add sifted flour and salt in batches and mix with hands until a slightly loose ball of dough has started to form.
Transfer the dough on a floured counter and until combined well.
Place the dough in a oiled bowl ,cover with cling film and let it rest in refrigerator for an hour.
After 30 minutes of resting the dough,take the Rt butter and grate it on a cling film sheet.
Flatten it and make about a 8″ by 5″ rectangle and wrap it in the cling film.Let it rest in fridge for 30 minutes.
Now take the dough on a floured work surface and roll it into 16″ by 10″ rectangle.
Unwrap the chilled butter rectangle and place it in the center of the dough rectangle.Roll dough over the butter and pinch down all the edges.
Roll the dough again into 15″ by 10″ rectangle.Fold the dough rectangle again into thirds and wrap it in cling film.Chill the dough for an hour in refrigerator.~ Round -1
Remove the dough from fridge and complete Round -1 again.
Repeat Round -1 two more times,a total of 4 Rounds in complete.
Cut the dough in quarters and wrap in cling film.Place it in fridge for 10 hours or freeze for 3 months.
Remove one piece from the quarter pieces of dough.Roll it on a floured surface into 16″ by 6″ rectangle.Cut into 3 pieces forming a total of three rectangles .
Cut each rectangle into halves forming a total of six triangles.
Take one triangle of dough ,put the other triangles in fridge while working with one.
Pull on the corners of the shortest edge and gently stretch the dough a little.
Cut a small slit on the base of the triangle and stretch it. Then gently roll the dough upwards.
Line a cookie sheet and place the rolled dough cookies on it.
Cover loosely the shape croissants with cling film and let rise for 2-3 hours.Preheat the oven at 220 degrees .Brush the croissants with olive oil or milk or egg white and place in oven. Immediately lower the temperature to 200 degrees and bake for 10 minutes.Again lower the temp to 180 degrees and bake for 15 minutes or until golden and puffy.
Cool on wire rack and serve with hot coffee.
You may freeze the shaped croissants in zip lock for up to 3 months.
2 cup whole milk
2 teaspoon sugar
2 teaspoon espresso coffee powder
1 teaspoon cocoa powder
In a saucepan add milk and let it boil.Once boiled transfer it to a large glass or beaker.
Beat with electric mixer on low speed until it becomes foamy.
Meanwhile add sugar , coffee and 1 tablespoon of water in a bowl.Mix well and divide between two cups.
Now add the foamy milk into the cups.
Sprinkle some cocoa powder and serve immediately.
Serve-2 Cooking time -10 minutes
Enjoy the warm croissants with hot coffee.