COME FARE IN CASA DEI CROISSANT STRAORDINARI, meglio di quelli del bar - ricetta perfetta | DZ

Croissants are world-famous French pastries, especially popular in the morning. They're ideal served plain or enriched with almond frangipane, dark chocolate (hence the pain au chocolat version), or savory (amazing with ham and cheese or with crème fraîche, salmon, and salad). Characterized by a distinct buttery note, they're light as clouds and incredibly delicate. The recipe isn't quick, but I'm sure it'll be easier than you think. #croissant #cornetti #painauchocolat Partnership with Farina Petra ✅Subscribe to the channel by clicking here ➡️ https://bit.ly/2wMnse9 ✨ CLICK ON THE LINK (takes you directly to the recipe) ✨ https://www.davidezambelli.com/ricett... - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - It's been a long time since I've browsed through pastries. A few days ago, I got a craving for pain au chocolat after watching a video, and I rediscovered my skill as a pastry chef, one of my favorite activities when I worked in kitchens. And at that point, I thought, "Should I make a video about it?" The answer was obvious, especially since you often don't find those beautifully detailed videos, full of tips and secrets that allow you to guarantee truly amazing results. So, guys, I'm going to step forward and tell you everything I know and what I've learned through experience. I'm sure you'll be speechless when you see the results. Lightness is a factor that should totally characterize Croissants, and here it's not just skill that comes into play to achieve a sensational result, but also the choice of flour. You can't go wrong with Petra 0101 HP, a type "1" flour made partially from sprouted wheat. What they do with controlled sprouting is replicate the conditions wheat finds in the soil in terms of humidity and temperature. In this way, you could say they "fake" it's in the field, so it begins its birth process, reviving a whole series of vital enzymatic activities that would otherwise remain dormant. It's a completely natural way to achieve a flour with better fermentation performance, without any additives. This results in lighter and more crumbly finished products. ✨ Below is the link to go directly to their shop and discover the whole world of PETRA: https://shop.farinaearte.it/it/ ✨ In this collection, you'll truly find the foundation of the most beloved breakfast, All flaky products characterized by their incredible goodness and iconic crunchiness and softness. The first recipe, of course, is croissants, which are French croissants. And how are they different from Italian croissants? First of all, they don't contain eggs, and above all, they don't contain any flavorings. The buttery note is much more pronounced, even though the amount of butter in both croissants and croissants is roughly the same. But thanks to the fact that croissants have fewer ingredients and are more "neutral" than croissants, the buttery aroma prevails, much loved by the French and by me too. And I'm convinced that this seemingly scary thing will eventually be appreciated by you too. Now let's move on to the most famous croissant variant, namely pan au chocolat. Literally, a kind of bread roll enriched with dark chocolate chips. Except that the dough is the same as croissants. I mean, imagine it, it's already good as it is, imagine it with chocolate, what a poem it could become. They are among the best things I've ever eaten. until now. Another clever strategy for enjoying amazing croissants—or rather, croissants, sorry—is to revitalize them. Meaning, if you have croissants that are no longer fresh and fragrant enough to be eaten plain, I recommend cutting them in half, dousing them in rum syrup, and topping them with frangipane. They're a traditional French recipe, and I can tell you, for me, they're out of this world. The buttery flavor, combined with the aroma of almonds sweetened with sugar and rum, is truly amazing. And now we come to a part I love, and one I know I'm not the only one who loves: a savory breakfast, especially when done this way. Imagine waking up later and having croissants in the freezer to eat as is, or you could fill them. You know that craving for a savory snack you get when you wake up around 11:00? How about satisfying it with a savory croissant topped with salmon, cream cheese, and arugula? There's nothing better. you will see! - - - - - - - - - - - - - - - - - - - - - • B L O G : https://www.davidezambelli.com • I N S T A G R A M: @davide_zamby • F A C E B O O K: Davide Zambelli • TIK TOK : @davide_zambelli • PETRA SITE*: https://www.farinapetra.it/?lang=it #ADV