{"id":3035,"date":"2016-10-06T01:19:42","date_gmt":"2016-10-06T01:19:42","guid":{"rendered":"http:\/\/macrinabakery.com\/blog\/?p=3035"},"modified":"2016-10-11T21:07:06","modified_gmt":"2016-10-11T21:07:06","slug":"cornetti-finalmente","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/cornetti-finalmente\/","title":{"rendered":"Macrina Cornetti"},"content":{"rendered":"

\"croiss-coffee\"<\/p>\n

For years, my business partner, Matt has asked if we could make cornetto. Matt spent a year living in Italy and became quite enamored of the Italian breakfast \u2013 a stop at the local caf\u00e9 on the way to work, a beautiful cappuccino, a cornetto and an animated conversation, usually about soccer. Every time Matt asked, I had to tell him we don\u2019t have enough space. Well, this summer, we moved into our new production facility. There is space and I am finally able to grant Matt\u2019s wish!<\/p>\n

Cornetti are often referred to as the Italian cousin to the French croissant. Cornetti are made with laminated dough. Buttery dough is repeatedly folded and rolled to lace the dough with thin layers of butter fat. This creates a moist and flaky texture. Macrina\u2019s laminated dough is slightly sweeter and made with a smidge less butter to create the perfect texture. We use the laminated dough to make our Cornetto, Chocolate Cornetto, Morning Rolls and Orange Hazelnut Pinwheels.<\/p>\n

The story behind laminated pastry is an interesting one. It seems to have originated in Austria with a pastry called a kipferl<\/em>. Some say the crescent shape was created to celebrate the Austrian defeat of the Ottomans whose flag carried an image of the crescent moon. Whether that story is myth or not, what is certain is that the pastry spread throughout Europe with regional and national differences.<\/p>\n

Recently, T<\/em>he New Yorker<\/em> published a story, \u201cStraightened-out Croissants and the Decline of Civilization\u201d <\/em><\/a>after one bakery in England started making their croissants un-curved. We have wisely opted to stay out of the centuries old England-France controversy. Our cornetti are slightly curved and available in our cafes and for wholesale sales. Come down to one of our caf\u00e9s, order a cappuccino and a cornetto, and treat yourself to an Italian breakfast (while you read the New Yorker article, it is a fun one!)<\/p>\n

Leslie<\/em><\/p>\n

 <\/p>\n

Cornett<\/strong>o (pictured above)<\/strong>: \u201cLittle horn\u201d in Italian. We form our cornetti from a triangle of our laminated dough rolled to create a crescent shape, brushed with egg wash and sprinkled with pearl sugar and baked to a deep brown. Lightly sweet, flaky on the outside and moist inside. Enjoy plain or with fresh preserves.<\/p>\n

\"chocolate_cornetto\"<\/p>\n

Chocolate Cornett<\/strong>o<\/strong>: Our cornetto filled with batons of semisweet chocolate.<\/p>\n

\"morning\"<\/p>\n

Morning R<\/strong>olls<\/strong>: Our laminated dough layered with house-made vanilla sugar and rolled into a swirl. Baked to a golden brown. Flaky and light with buttery caramelized sugar at the base.<\/p>\n

\"pinwheel\"<\/p>\n

Orange <\/strong>Hazelnut Pinwheels<\/strong>: Our laminated dough layered with house-made hazelnut sugar and fresh orange zest, rolled into a pinwheel and baked golden brown. Dusted with powdered sugar. Flaky and sweet with just the right touch of citrus.<\/p>\n","protected":false},"excerpt":{"rendered":"

For years, my business partner, Matt has asked if we could make cornetto. Matt spent a year living in Italy and became quite enamored of the Italian breakfast \u2013 a stop at the local caf\u00e9 on the way to work, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3037,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3,10,19,30],"tags":[42,374,375,329],"class_list":["post-3035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-leslie-mackie","category-locations","category-menu","category-products","tag-breakfast","tag-cornetto","tag-italy","tag-leslie-mackie"],"yoast_head":"\nMacrina Cornetti - Macrina Bakery Blog<\/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:\/\/40.64.82.136\/blog\/cornetti-finalmente\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Macrina Cornetti - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"For years, my business partner, Matt has asked if we could make cornetto. 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