CORNETS WITH CREAM

Prepare the cream and follow this recipe.

First, make a poolish, dissolve the yeast in 50 gr. of warm milk, then add 50 gr. of flour and half a tablespoon of sugar. Mix everything, cover and let rest for 1 hour. After the rest, put the poolish in the bowl of the mixer and add one part of the flour, one egg, one part of the milk and one part of the sugar, mix and when the egg is well blended, add more flour, milk, the remaining sugar and the other egg, finally, add the oil and salt. Knead everything well for at least 10 minutes, the dough should be smooth and if it was sticky, add a little more flour, but little. Knead the dough by hand and then let it rise, covered, until it doubles in size. Once risen, divide it into eight balls. Melt the butter, it must be lukewarm. Start rolling out the balls with a rolling pin, but don’t make them too thin, brush the surface with butter and sprinkle with sugar, continue like this with all the sheets. On top of the last sheet, you don’t need to put butter. Once you have superimposed all the sheets, with the help of the rolling pin, flatten them all, try to form a circle with a thickness of half an inch, cut the circle into wedges and begin to roll the wedges, starting from the longest side and form the croissant. Place all the croissants on a baking sheet lined with parchment paper and let them rise for at least another 30 minutes. Before baking, brush the croissants with egg and then, in a hot oven, bake them at 180 degrees for about 15/20 minutes. Be careful not to overcook them, otherwise they will lose their softness. Remove the croissants from the oven and sprinkle them with powdered sugar and then fill them with the cream.