{"id":3781,"date":"2017-08-24T00:08:17","date_gmt":"2017-08-24T00:08:17","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=3781"},"modified":"2017-08-24T00:08:17","modified_gmt":"2017-08-24T00:08:17","slug":"croissant-sfogliati-chef-franco-marino","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/24\/croissant-sfogliati-chef-franco-marino\/","title":{"rendered":"I croissant sfogliati &#8211; chef Franco Marino"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<h3 style=\"text-align: center;\">Lo\u00a0chef <span style=\"color: #0000ff;\"><strong><span style=\"color: #0000ff;\"><a style=\"color: #0000ff;\" href=\"https:\/\/www.facebook.com\/cheffrancomarino\/\">Franco Marino<\/a><\/span>\u00a0<\/strong><span style=\"color: #000000;\">ci presenta la ricetta dei suoi croissant<\/span><\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3782\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/24\/croissant-sfogliati-chef-franco-marino\/image-772\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-216.jpeg?fit=1334%2C1600&amp;ssl=1\" data-orig-size=\"1334,1600\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-216.jpeg?fit=250%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-216.jpeg?fit=640%2C767&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3782 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-216-250x300.jpeg?resize=250%2C300\" alt=\"\" width=\"250\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-216.jpeg?resize=250%2C300&amp;ssl=1 250w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-216.jpeg?resize=768%2C921&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-216.jpeg?resize=854%2C1024&amp;ssl=1 854w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-216.jpeg?w=1334&amp;ssl=1 1334w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-216.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 250px) 100vw, 250px\" data-recalc-dims=\"1\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><strong>Ingredienti:<\/strong><\/h3>\n<p style=\"text-align: center;\">450gr di farina 0<br \/>\n100 gr di farina 00<br \/>\n265 ml di acqua (a temperatura ambiente)<br \/>\n60gr di burro<br \/>\n60gr di zucchero<br \/>\n60 ml di latte (a temperatura ambiente)<br \/>\n5 g di malto<br \/>\n15 gr di lievito (fresco)<br \/>\n1 arancia (la scorza grattugiata)<br \/>\n1 limone (la scorza grattugiata)<br \/>\n10 gr di sale<\/p>\n<p style=\"text-align: center;\"><strong>Per la Sfogliatura:<\/strong><br \/>\n270 gr di burro adatto alla sfogliatura<\/p>\n<p style=\"text-align: center;\"><strong>Per Spennellare:<\/strong><br \/>\n1 tuorlo<br \/>\n20 g latte<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3784\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/24\/croissant-sfogliati-chef-franco-marino\/image-774\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-218.jpeg?fit=733%2C528&amp;ssl=1\" data-orig-size=\"733,528\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-218.jpeg?fit=300%2C216&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-218.jpeg?fit=640%2C461&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3784 size-full\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-218.jpeg?resize=640%2C461\" alt=\"\" width=\"640\" height=\"461\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-218.jpeg?w=733&amp;ssl=1 733w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-218.jpeg?resize=300%2C216&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<h3><strong>Preparazione:<\/strong><\/h3>\n<p>Per preparare i croissant, iniziate a preparare l&#8217;impasto,sciogliete il lievito di birra sbriciolato nell&#8217;acqua a temperatura ambiente. Poi mettete le due farine nella ciotola di una planetaria, aggiungete il burro a pezzi e l&#8217;acqua nella quale avrete sciolto il lievito ed iniziate a lavorare, fino ad incordare l&#8217;impasto. Quando l&#8217;impasto sar\u00e0 incordato aggiungete il latte, lo zucchero, il sale, il malto e la scorza grattugiata dell&#8217;arancia e del limone. Avviate nuovamente la planetaria facendo incordare nuovamente l&#8217;impasto.<br \/>\nQuando l&#8217;impasto sar\u00e0 sufficientemente lavorato trasferitelo in una ciotola capiente, copritelo con la pellicola per alimenti e lasciatelo lievitare in frigorifero (alla temperatura di 4-5\u00b0) per 12 ore.<br \/>\nSuccesivamente prendere il burro per la sfogliatura e lasciatelo ammorbidire a temperatura ambiente per 15-20 minuti (senza farlo ammorbidire troppo). Stendete il burro con un matterello, tra due fogli di carta da forno ed ottenere un rettangolo.<br \/>\nNel frattempo prendete l&#8217;impasto dal frigorifero, sgonfiatelo, trasferitelo una spianatoia leggermente infarinata e stendetelo con un mattarello in una sfoglia rettangolare di 30&#215;60 cm.<span style=\"font-weight: inherit; line-height: 1.6em;\">Riprendete il foglio di burro e sistematelo sulla sfoglia di pasta, occupandone i 2\/3.<img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3788\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/24\/croissant-sfogliati-chef-franco-marino\/image-778\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-222.jpeg?fit=166%2C249&amp;ssl=1\" data-orig-size=\"166,249\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-222.jpeg?fit=166%2C249&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-222.jpeg?fit=166%2C249&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3788 size-full\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-222.jpeg?resize=166%2C249\" alt=\"\" width=\"166\" height=\"249\" data-recalc-dims=\"1\" \/><\/span><\/p>\n<p><span style=\"font-weight: inherit; line-height: 1.6em;\"> Ora piegate la parte libera della sfoglia di pasta sul foglio di burro ed ancora l&#8217;altra estremit\u00e0 verso il centro; otterrete una sorta di libro, disposto in maniera verticale verso di voi: avrete cos\u00ec ottenuto la prima piega a tre.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3789\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/24\/croissant-sfogliati-chef-franco-marino\/image-779\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-223.jpeg?fit=1895%2C2199&amp;ssl=1\" data-orig-size=\"1895,2199\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;FinePix S7000&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1472654273&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;7.8&quot;,&quot;iso&quot;:&quot;200&quot;,&quot;shutter_speed&quot;:&quot;0.016666666666667&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-223.jpeg?fit=259%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-223.jpeg?fit=640%2C743&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3789 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-223-259x300.jpeg?resize=259%2C300\" alt=\"\" width=\"259\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-223.jpeg?resize=259%2C300&amp;ssl=1 259w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-223.jpeg?resize=768%2C891&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-223.jpeg?resize=882%2C1024&amp;ssl=1 882w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-223.jpeg?w=1895&amp;ssl=1 1895w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-223.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 259px) 100vw, 259px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Ora ruotate il libro di 90\u00b0, girandolo in maniera orizzontale (avrete la chiusura del libro verso il basso). Stendete il rettangolo con il matterello; dividete idealmente il rettangolo ottenuto in tre parti, piegate poi verso il centro prima il lembo di destra (1\/3 del rettangolo) e poi ancora verso il centro il lembo libero di sinistra (ancora 1\/3 del rettangolo). Avrete cos\u00ec ottenuto un nuovo libro, ancora con la chiusa verso destra: avrete fatto una nuova piega a tre.<br \/>\nAvvolgete il libro nella pellicola per alimenti e riponete in frigorifero, lasciate riposare per 1 ora.<br \/>\nTrascorsa la prima ora di riposo della sfogliatura riprendete l&#8217;impasto, liberatelo dalla pellicola e mettetelo sul piano da lavoro, disposto nella stessa posizione in cui lo avevate lasciato prima del riposo. Ruotate il panetto di 90\u00b0, riportando ancora la chiusura del libro verso il basso. Stendete il rettangolo con il mattarello, allungandolo, e procedete come fatto prima con una nuova piega a tre: lembo destro sulla parte centrale ed ancora lembo sinistro libro sulla parte centrale (nuova piega a tre).<br \/>\nChiudete il panetto con la pellicola e riponete nuovamente in frigorifero a riposare, ancora per 1 ora.<br \/>\nA questo punto riprendete l&#8217;impasto per effettuare un&#8217;ultima piega a tre: liberate il panetto dalla pellicola, ruotatelo di 90\u00b0 (chiusura verso il basso), stendetelo con il mattarello, piegate lembo destro sul centro ed ancora lembo libero sinistro sulla parte centrale (ultima piega a tre).<br \/>\nChiudete ancora il panetto ottenuto nella pellicola per alimenti e fateli riposare in frigorifero per 1 ora.<br \/>\nTrascorso il tempo di riposo riprendete l&#8217;impasto dal frigo, liberatelo dalla pellicola, ruotatelo di 90\u00b0 (chiusura verso il basso), stendetelo con il mattarello e piegate ancora a tre: lembo destro sulla parte centrale ed ancora lembo libero sinistro sulla parte centrale.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3786\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/24\/croissant-sfogliati-chef-franco-marino\/image-776\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-220.jpeg?fit=748%2C472&amp;ssl=1\" data-orig-size=\"748,472\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-220.jpeg?fit=300%2C189&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-220.jpeg?fit=640%2C404&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3786 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-220-300x189.jpeg?resize=300%2C189\" alt=\"\" width=\"300\" height=\"189\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-220.jpeg?resize=300%2C189&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-220.jpeg?w=748&amp;ssl=1 748w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nOra schiacciate il pacchetto ottenuto con il mattarello, potrete vedere le sfoglie che a questo punto sono ben visibili.<br \/>\nStendete l&#8217;impasto formando un rettangolo di circa 25&#215;55 cm, con uno spessore di circa 3mm. Poi ritagliate la sfoglia ottenendo dei triangoli isosceli, con la base di circa 10 cm. Incidete la base di ogni triangolo ed arrotolateli su loro stessi, procedendo dalla base verso la punta.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3785\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/24\/croissant-sfogliati-chef-franco-marino\/image-775\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-219.jpeg?fit=750%2C677&amp;ssl=1\" data-orig-size=\"750,677\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-219.jpeg?fit=300%2C271&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-219.jpeg?fit=640%2C578&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3785 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-219-300x271.jpeg?resize=300%2C271\" alt=\"\" width=\"300\" height=\"271\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-219.jpeg?resize=300%2C271&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-219.jpeg?w=750&amp;ssl=1 750w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nQuando realizzate i cornetti sfogliati, arrotolateli in maniera piuttosto fitta e cercate di chiudere anche le punte verso l&#8217;interno.<br \/>\nMan mano che sono pronti disponete i cornetti su una teglia rivestita con della carta forno, lasciandoli un po&#8217; distanziati tra di loro, per permettere una corretta lievitazione.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3787\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/24\/croissant-sfogliati-chef-franco-marino\/image-777\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-221.jpeg?fit=386%2C284&amp;ssl=1\" data-orig-size=\"386,284\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-221.jpeg?fit=300%2C221&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-221.jpeg?fit=386%2C284&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3787 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-221-300x221.jpeg?resize=300%2C221\" alt=\"\" width=\"300\" height=\"221\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-221.jpeg?resize=300%2C221&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-221.jpeg?w=386&amp;ssl=1 386w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\nLasciate lievitare i cornetti per almeno 1 ora, dovranno raddoppiare di volume. Poi spennellateli con il tuorlo d&#8217;uovo sbattuto con il latte ed infornateli in forno preriscaldato a 200\u00b0 per 15-20 minuti o fin quando non li vedrete ben dorati. Quando sono pronti sfornateli e lasciateli raffreddare.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3783\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/24\/croissant-sfogliati-chef-franco-marino\/image-773\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-217.jpeg?fit=726%2C523&amp;ssl=1\" data-orig-size=\"726,523\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-217.jpeg?fit=300%2C216&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-217.jpeg?fit=640%2C461&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3783 size-full\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-217.jpeg?resize=640%2C461\" alt=\"\" width=\"640\" height=\"461\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-217.jpeg?w=726&amp;ssl=1 726w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-217.jpeg?resize=300%2C216&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" data-recalc-dims=\"1\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Guarda anche :<\/strong><\/h3>\n<p><a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2017\/07\/11\/fusillone-gragnano-ricci-spinaci-cozze-chef-franco-marino\/\"><span style=\"color: #0000ff;\"><strong>Fusillone di Gragnano, Ricci, Spinaci e Cozze -chef Franco Marino<\/strong><\/span><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3792\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/24\/croissant-sfogliati-chef-franco-marino\/image-780\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-224.jpeg?fit=1600%2C1200&amp;ssl=1\" data-orig-size=\"1600,1200\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-224.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-224.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3792 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-224-300x225.jpeg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-224.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-224.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-224.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-224.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-224.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/groups\/salaecucina\/\"><span style=\"color: #0000ff;\"><strong>SEGUITECI SU FACEBOOK<\/strong><\/span><\/a><\/h3>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<span style=\"color: #ff0000;\"><strong>ANNUNCIO PUBBLICITARIO<\/strong><\/span><\/p>\n<p><!-- Cucina1 --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block; width: 336px; height: 380px;\" data-ad-client=\"ca-pub-9055201183723024\" data-ad-slot=\"1018155793\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Lo\u00a0chef Franco Marino\u00a0ci presenta la ricetta dei suoi croissant &nbsp; Ingredienti: 450gr di farina 0 100 gr di farina 00 265 ml di acqua (a temperatura ambiente) 60gr di burro [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":3783,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[68],"tags":[79,95],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>I croissant sfogliati - chef Franco Marino - Il Blog di chef&amp;ma\u00eetre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/24\/croissant-sfogliati-chef-franco-marino\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"I croissant sfogliati - chef Franco Marino - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"Lo\u00a0chef Franco Marino\u00a0ci presenta la ricetta dei suoi croissant &nbsp; 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