Place the last sheet, which will not be brushed with cream.
Step 12: Rest and Roll
Let it rest for 10 minutes, then seal the edges well.
Roll out the 8 sheets with a rolling pin until they are a few millimeters thick.
Step 13: Cut into Quarters
Cut the resulting circle into quarters using a pastry cutter wheel.
Step 14: Create Triangles
Divide each quarter into 3 parts to get 12 triangles.
Step 15: Roll the Triangles
Make a small cut at the base of each triangle, then roll it tightly until you get a crescent shape.
Step 16: Rise Again
Place the Italian croissants on a dripping pan, lined with parchment paper, and let them rise until doubled in volume. Cover them with cling film.
Step 17: Bake Time
When they have swollen and doubled in size, the croissants are ready to be baked.
Step 18: Brush with Egg Yolk
Brush the Cornetti with the egg yolk, beaten with a drop of milk.
Step 19: Baking
Bake the Cornetti at 200°C/390°F for about 20 minutes.
Take them out of the oven and allow them to cool.
Step 20: The Finishing Touch
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