One of the most discussed and viral desserts in Italy, the Cubic croissant (cornetto) created in the pastry lab of the Farmacia del Cambio, and the Sphere, a brand new Euclidean invention from the team of the historical Turin firm. Chef Matteo Baronetto and young pastry chef Giorgia Mazzuferi explain step by step how to make the most controversial leavened product in Italian contemporary pastry making.

In collaboration with Mulino Caputo https://www.mulinocaputo.it/

INGREDIENTS

Flour 00 W 260 1kg
Sugar 100 g
Salt 10 g
Brewer's yeast 15 g
Mother yeast 200 g
Whole eggs 250 g
Cream 100 g
Butter 400 g
Lemon paste 5 g
Orange paste 5 g
Flat butter for cashing 500 g

Discover the episode dedicated to the differences between the French Croissant and the Italian Cornetto:    • Croissant vs Cornetto con Michael Bar...  

Also watch the tagliatelle from the Del Cambio restaurant with Matteo Baronetto:    • Tagliatelle in un ristorante Michelin...  

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