Welcome, dear followers of Paulina Cocina! This time, we're going to talk about an Argentine creation: Cremona . It's a delicacy that 's similar to a puff pastry bread . Besides being incredibly delicious, it's traditional to see it in every bakery or accompany any mate-sitting occasion, whether at work, at home, or in the plaza.
In this article, we're going to tell you what a cremona is, why it's called that, its origins, how to prepare it at home , and the secrets to achieving the perfect flavor and texture of this truly Argentine delicacy. And, as always, a super-complete and detailed cremona recipe
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About Cremona
Simply put, cremona is a delicious baked , flaky pastry that has won the hearts of bakery lovers in Argentina. Its crispy exterior and soft interior make it the perfect accompaniment to a good mate or café con leche .
This delicacy stands out not only for its exquisite flavor but also for its versatility. Cremonas are perfect to enjoy at any time of day, although they are often served at breakfast and snacks . We're not just talking about a delicacy for the palate, but also an important part of Argentine culinary tradition and culture.
Its popularity has grown over the years, becoming a classic shared and enjoyed at family gatherings, informal get-togethers, and, of course, in everyday Argentine homes.
Characteristics of homemade cremones
- Unique texture : Cremona stands out for its golden, crispy exterior that hides a tender, fluffy crumb.
- Unmistakable flavor : The texture of the dough combined with the richness of the fat or butter gives it an unparalleled flavor.
- Shape : Its circular shape with keys is part of its most characteristic feature.
- Versatility : Although they can be enjoyed at any time, they are usually very present at breakfast or snack time.
- Tempting aromas : The perfume that fills the kitchen while baking is simply irresistible.
- Argentine tradition : They represent the tradition and gastronomic culture of Argentina, since they usually accompany another very traditional drink in that country, mate.
Who invented the cremona and why is it called that?
It is believed that the Argentine Cremona has its roots in European immigration, specifically in Italian immigration , since the name comes from an Italian municipality located in Lombardy, which bears that name and is famous for being the birthplace of violinists and musical instrument artisans, but also the land of Italian breads and focaccias .
Although there is no specific inventor of cremonas, it is believed that it was an immigrant from that city who named this creation, finding some reference to his homeland and resulting in this bread that also has some similarity to facturas, such as medialunas , but with a very particular shape.
Each bakery can have its own version of this flaky delicacy, even with some differences in different regions of the country, which contributes to the diversity of flavors and textures that can be found.
How much does a cremone weigh?
The weight of a cremona can vary, as bakeries offer individual versions for that moment of selfish enjoyment, weighing around 100 grams, but there are also sharing sizes, which tend to be the most popular.
These sharing versions can weigh from 400 g to 1 kg. It all depends on the occasion and, of course, the company.
How to make cremonas: tips and secrets
- The quality of the butter or fat : Using good quality butter or beef fat is key to achieving that unmistakable flavor.
- Ingredient Temperature : Making sure the ingredients are at room temperature ensures a homogeneous mixture.
- Rising times : It is important that the dough rests each time so that it takes on its typically airy texture.
- Knead with care : Kneading the dough patiently and making the necessary folds is essential to achieve the perfect texture.
- Preheat the oven : Making sure your oven is preheated is essential to achieving that perfect golden brown.
- Cooking time : It is important not to overcook or undercook. It is best to know the oven in which you are going to prepare the food to avoid surprises.
When to enjoy a cremona in Argentina
Cremones are always welcome and their versatility allows them to be enjoyed on a variety of occasions.
- Breakfasts and snacks : They're perfect with mate or coffee, either as is or spread with butter and homemade dulce de leche . Delicious!
- For lunch, brunch , or snacks : Many people choose the stuffed and savory versions, which can be used as a sandwich with the classic ham and cheese combination, or topped with olives, sun-dried tomatoes, and a little olive oil. Simply irresistible!
- cremonas for the afternoon: There are also versions filled with quince paste, sweet potato, or even dulce de leche, which are more similar to pastries but have a more bittersweet flavor. Ideal for fans of these combinations.
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Homemade cremona recipe
Yield : 4 portions
Preparation: 2 and a half hours
Ingredients
- 500 g of flour 0000
- 15 grams of fresh yeast
- 1 tablespoon of salt
- 1 teaspoon of sugar
- 200 cm3 of warm water
- 125 g of butter
- 3 tablespoons of flour
- Egg (for brushing)
How to make butter cremonas step by step
- Mix the flour with the salt and make a well in the center. Crumble the yeast into the well and add the sugar and warm water. Mix with your hands, form a smooth ball, and knead for a few minutes. Let rise for about 30 minutes until it doubles in size.
- Meanwhile, combine the room-temperature butter with the 3 tablespoons of flour and place it on a piece of plastic wrap or nylon. Roll it out into a rectangular shape with a rolling pin and cover it with another piece of plastic wrap or nylon. Refrigerate for 30 minutes.
- Knead the dough for a few minutes and roll it out with a rolling pin into a rectangular shape, slightly larger than the rectangle of butter. Place the butter inside, removing it from the film, and fold the dough so it encloses the butter. Close it like a book and let it rest covered in the refrigerator for about 15 minutes.
- Preheat the oven to high heat. Remove the dough from the refrigerator, roll it out with a rolling pin, and fold it twice again like a book. It should be a long rectangle, similar to a roll or Swiss roll, but flattened. Place in the refrigerator for another 15 minutes.
- Repeat step 6 once more and make 2 or 3 centimeter cuts with a knife, not reaching all the way, like piano keys. Join the ends and let them rest on an oiled baking sheet for another 15 minutes.
- Brush with egg and place in the oven. Bake for about 20 to 25 minutes. Remove from oven and let cool on a wire rack.
