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| Type | Sweet |
|---|---|
| Place of origin | Italy |
| Main ingredients | Pastry dough |
| Variations | Many types of fillings |
Cornetto (Italian:[korˈnetto]; meaning 'little horn')[1] is historically theItalian name of a product similar to the Austriankipferl,[2] although today it is an interchangeable name for the Frenchcroissant.[3]
The main ingredients of acornetto are pastry dough, eggs, butter, water, and sugar. Egg yolk is brushed on the surface of thecornetto to obtain a golden color during baking.
Thecornetto vuoto (lit. 'emptycornetto') is commonly accompanied by various fillings, includingcrema pasticciera (custard), apricot jam or chocolate cream, and covered with powdered sugar or ground nuts. Acornetto with anespresso orcappuccino at a coffee bar is considered to be the most commonbreakfast in Italy.[4]
The namecornetto is common insouthern andcentral Italy, while it is called "brioche" in thenorth.[2][5]
The recipe ofkipferl became popular in Italy, and more specifically inVeneto, after 1683, thanks to the intense commercial relations between theRepublic of Venice andVienna.[6] In France, it was not until the 1770 marriage between the AustrianMarie Antoinette and the futureKing Louis XVI that the pastry gained popularity there. Its recipe was modified by the pastry chefs, who replaced the brioche dough for a leavened puff pastry and called it "croissant". French chef Sylvain Claudius Goy records a yeast-leavened laminated croissant in his 1915 bookLa Cuisine Anglo-Americaine.[7] The croissant became popular in France mainly in the 20th century.
Media related toCornetto at Wikimedia Commons
