Cornetto (pastry) facts for kids
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| Alternative names | Brioche |
|---|---|
| Type | Pastry |
| Place of origin | Italy |
| Main ingredients | Pastry dough |
| Variations | Many types of fillings |
A cornetto is a delicious Italian pastry. Its name means "little horn" because of its shape. It is very similar to the French croissant.
The main ingredients for a cornetto are pastry dough, eggs, butter, water, and sugar. Before baking, egg yolk is brushed on top. This helps the cornetto get its lovely golden color.
You can find cornetti with many different fillings. Some popular ones include creamy custard (called crema pasticcera), sweet apricot jam, or rich chocolate cream. They are often topped with powdered sugar or ground nuts. In Italy, eating a cornetto with an espresso or cappuccino is a very common way to start the day. It's a classic Italian breakfast!
The name cornetto is mostly used in Southern and Central Italy. But if you travel to Northern Italy, you'll hear people call it a brioche instead.
History of the Cornetto
The idea for the cornetto came from a pastry called Kipferl. This pastry became popular in Italy, especially in a region called Veneto, after the year 1683. This was because the Republic of Venice and Vienna had strong trade connections.
Later, around 1770, the Kipferl recipe also reached France. This happened when Marie-Antoinette, an Austrian princess, married the future King Louis XVI of France. French bakers then changed the recipe. They added more butter and called it a croissant. The first recipe for the modern, flaky croissant was created by a French chef named Sylvain Claudius Goy. It became very popular in France in the 20th century. So, the cornetto and croissant are like cousins, both coming from the older Kipferl pastry!
