Video recipe for Brioche Croissants (Cornetti)

I’d been wanting to make Croissant and Brioche croissants (cornetti) for a while now. Since ordinary Croissants require a more intricate procedure, I decided to  start with brioche croissants (cornetti, in Italian). I found the recipe on the Cookaround site in an article by Pagnottina82, who I’d like to thank.

Cornetti are a medium difficulty recipe and they are very convenient because they can be frozen and stored for some time.. The night before you want to bake them, you just take them out of the freezer and let them thaw and rise all night. In the morning you’ll have freshly made cornetti for breakfast.

If you feel more adventurous and you’d rather make the puff pastry Croissants, you can click here for the recipe.

Video recipe for Brioche Croissants (Cornetti)


Makes 16 Cornetti

  • 250 gr Manitoba flour
  • 250 gr 00 Flour
  • 50 gr   butter
  • 25 gr yeast (or 9 g dry yeast)
  • 150 gr milk
  • 150 gr sugar
  • 2 whole eggs


  • Jam or chocolate spread (Nutella works very well!)




  • Dissolve the yeast into the the warmed milk (about 30-35°c)


  • Mix the two flours and the sugar
  • Add the butter, which is in little pieces and at room temperature
  • Add the eggs
  • Add the flavorings

  • Start mixing
  • Pour in the milk
  • Mix for 5 minutes
  • Scrape the dough off the sides of the bowl and


  • Increase the speed and mix for another 7-8- minutes (13 to 15 minutes total), until you get a smooth, elastic texture
  • Now divide the dough into two equal parts

  • Make a two balls as shown in the pictures and in the video

  • Line two containers with butter or flour and place the two balls inside (if you don’t have two containers, cover the balls with plastic wrap and then with a dishcloth; let them rise on the worktop

  • Let the dough balls rise for 2 hours away from drafts and at a temperature of at least 25°c (for example in your oven with only the light turned on)

  • Use a rolling pin to roll out the dough into a circle about 30cm in diameter

  • Cut the circle into 8 parts with a knife or a pizza cutter

  • Add your jam or chocolate filling

    • With a brush, moisten the tips of your triangles with a little water. This will seal the croissants properly

  • Now roll up the triangles starting from the larger side as explained in the video and in the pictures


  • Place the croissants on a parchment-lined baking sheet

  • Cover them with plastic wrap so they don’t form a cuticle
  • Let them rise for 3-4 hours away from drafts (they will double in size)


  • Pre-heat the oven to 180° c
  • Brush the surface of the croissants with a mixture of egg and milk

  • Bake for about 15 minutes
  • If they brown up too fast, cover them with aluminum foil halfway through baking

  • Let them cool
  • Sprinkle with powdered sugar


If you’re not going to eat your Cornetti right away, follow this procedure to freeze them and then prepare them for baking.

  • Sprinkle a little flour onto an oven dish or a tray that fits into your freezer
  • Put the Cornetti on the dish leaving a little space  between each one


  • Cover the dish with plastic wrap
  • Put it in the freezer (after one day, when they are frozen, you can take the Croissants and put them in a bag so they’ll take up less room)
  • The night before you decide to bake them, take them out of the freezer
  • Place them on a baking sheet lined with parchment paper
  • Cover them with plastic wrap so they don’t form a cuticle
  • Let them thaw all night, about 7-8- hours away from drafts
  • Baked as explained above (Baking)

These Cornetti even passed Luca’s quality check, he’s Vivalafocaccia’s CTO (Chief Tasting Officer)

Happy home baking



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