Vegan Cornetti | Italian Croissant filled w. Vegan Custard

Get the recipe for vegan cornetti:
→ https://theplantbasedschool.com/vegan-cornetti

These vegan cornetti or Italian croissants with custard are the ultimate Italian breakfast recipe. The dough is light, soft and aromatic, and you can fill them with our delicious vegan custard or with your favourite jam. Our recipe is easy to make, with simple ingredients that you already have in your pantry.

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INGREDIENTS LIST
🌱 For the dough
500 g (3.7 cups) bread flour or all-purpose + 2 to 3 tbsp for kneading
100 g (0.5 cups) sugar
7 g (1.4 tsp) instant dry yeast or 20g fresh yeast
150 g (0.6 cups) plant-milk soy, almond, oat
150 g (0.6 cups) water
60 g (0.3 cups) sunflower oil
2 tsp vanilla extract
1 orange zest
1 pinch salt

🌱 For the vegan custard
500 g (2.1 cups) plant-milk soy, almond, oats, rice
50 g (6.7 tbsp) cornstarch
65 g (5.2 tbsp) sugar
⅛ tsp turmeric
1 tsp vanilla extract
¼ lemon peel

INSTRUCTIONS
- In a bowl add flour, sugar and instant dry yeast and give it a quick stir.
- Now add the rest of the ingredients: orange zest, lukewarm plant-milk, water, sunflower oil, vanilla, and a pinch of salt. Mix with a spatula till all the ingredients come together.
- NB: if you don't have instant dry yeast, you can use either 7g (1.4tsp) of active dry yeast or 25g of fresh yeast. In both cases, you need to first dissolve the yeast in lukewarm water and sugar before adding it to the flour.
- On a worktop add 2 tbsp of flour, then transfer the dough on it, and knead with your hands. Let the dough absorb all the flour, then knead vigorously for 5 minutes. If the dough is too wet, you can add an additional tbsp of flour.
- But keep in mind that by the end, your dough should be elastic, soft and moist. It should almost stick to the worktop.
- You can use a kitchen-aid if you prefer.
Put the dough in a bowl, brush it with a thin layer of oil and cover the bowl with a damp kitchen cloth, leaving enough space for the dough to double in volume. Let proof for 2 to 3 hours in a warm place.
- TIP: turn the oven on for 30 seconds, then turn it off and put the dough in it to proof.
After proofing, transfer the dough onto a clean worktop and flatten it, first with your hands, then with a rolling pin.
- Make a rectangular shape of 50cm by 30cm (20inch by 12inch).
With a sharp knife or with a pizza cutter, cut the dough into 9 to 10 triangles.
Roll each triangle on itself to give it the shape of a croissant. With the scraps, repeat the same process.
Put the finished croissants on a baking tray lined with parchment paper, leaving some distance between them. On a standard tray, I fit 9 croissants. Let proof for 1 hour in a warm place.
- TIP: turn the oven on for 30 seconds, then turn it off and put the croissants in it to proof.
Preheat the oven to 180C or 356F. Brush the top of the croissants with plant-milk and bake on the mid-lower oven rack for around 20 minutes.
- NB: The time really depends on the oven and on the size of the croissant, so keep an eye on them. They should be slightly golden on top.
- Let cool down for 10 minutes before eating them or before filling them with our vegan custard***, or with your favourite jam.
- To fill them you need a pastry piping pag with a long and narrow tip.

STORAGE
If you have already cooked and filled your cornetti, it is best to keep them in a reusable plastic bag that is suitable for storing food. This way they'll keep nice and soft for about 4 to 5 days. Alternatively, you can freeze them for about 1 month. In this case, let them cool completely before freezing them.

Our recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.

Contacts
✉️ Nico: nico@theplantbasedschool.com
✉️ Louise: louise@theplantbasedschool.com

Italia Plant Based
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise :-)

Видео Vegan Cornetti | Italian Croissant filled w. Vegan Custard канала Chef Nico