roll croissant Italy Recipe

First, take the butter for the crease and soften it a little.
Meanwhile, put the flour, sugar, butter, and brewer’s yeast in a mixer bowl and start kneading, then add the water and salt.

Place the butter at the crease on a large sheet of baking paper, fold the paper over it, roll it out with a rolling pin until it forms a rectangle, and return it to the refrigerator.

Meanwhile, continue kneading until you get a homogeneous dough, wrap it in plastic wrap, give it a rectangular shape and leave it in the refrigerator for at least 2 hours (and even overnight).

On a lightly floured work surface, roll out the dough to a rectangle 7-8mm thick. The short side is about the same width as the butter sheet, and the long side is about twice as wide.
Place a sheet of butter in the center of the dough and fold the top and bottom edges over it until joined.

Turn the dough over so that the cuts are vertical and roll it out with a rolling pin to a thickness of about 6-7 mm.
Fold the bottom third over, cover the middle third, and cover both with the top flap.
Wrap it in plastic wrap, put it in the fridge for 1 hour, and repeat. Stretch it vertically until you get a 6-7 mm sheet and fold the bottom and top edges again over the middle third.

Wrap it in the same film and put it back in the fridge for another hour, then remove the dough and dust it lightly with flour.

Roll out the dough into a sheet approximately 26 x 40 cm, roll it up starting from the short end, wrap in plastic wrap, and place in the refrigerator for 1 hour.

Take out the roll and cut into pieces about 2cm thick.

Place on a baking tray lined with baking paper and possibly inside a small 8cm pastry cutter or mold (so that it is not too wide and grows very tall).
Cover with another piece of baking paper, place a baking tray on top and let rise in the turned off oven for at least 2 hours or until doubled in size.

Remove the croissants from the oven and preheat to 200°C on fan mode.
Mix and brush the yolks with the cream, put the baking paper and baking tray back on top and cook for 8 minutes, then reduce the temperature to 180C and cook for another 12-13 minutes.
Finally, remove the baking tray and baking paper and cook for a further 5 minutes or until golden brown.
Let cool on a wire rack before removing the pastry cutter.

Once completely cool, fill with Nutella using a piping bag fitted with a long, narrow tip.

Melt the chocolate in the microwave or in a double boiler, decorate one side of each croissant, and sprinkle with pistachios.

The croissant rolls are now ready. Just dry the chocolate before eating.