Wondering what’s the difference between croissant and cornetto? The croissant and cornetto have similarities in appearance and origin, taking inspiration from the Austrian-Hungarian “kipferl” (more less around 1600). However, there are differences between the pastries both in taste and preparation. The preparation of both the croissant and the cornetto undergoes a process called “laminating”, where the yeast-leavened dough is rolled out and folded into thin layers, then made into half-moon shapes.
The typical half-moon shape is, perhaps legendary, related to the Battle of Vienna in 1663 which put an end to the siege of the city by the Ottoman Empire. It is said, in fact, that to definitively conquer Vienna by demolishing its mighty walls, the Ottoman army was digging underground tunnels at night, to undermine them and thus blow up the foundations. The sounds of shovels and picks were heard by the only workers awake late at night: the bakers. So, they were asked to invent something that celebrated the Austrian victory over the “Turkman”, leading to the birth of the kipferl, which later became famous throughout the world as a croissant and as cornetto in Italy.
THE CORNETTO (ITALIAN)
In southern and central Italy, the pastry is known as a cornetto, meaning “little horn”, whereas in the north of Italy, the pastry is referred to as a brioche (which however, technically, is another dessert!). The basic ingredients for a cornetto are flour, eggs, sugar, milk, butter, yeast, and salt. Egg yolk is brushed on the top providing a golden color.
A plain cornetto is called a cornetto semplice or vuoto. The Italian word “semplice” means simple in English, whereas “vuoto” means empty. Cornetto with fillings is known as cornetto ripieno. Popular options include cornetto alla marmellata (jam), cornetto alla crema (with custard), cornetto al cioccolato (with chocolate but often filled with Nutella, which is not simply chocolate… is Nutella!) and cornetto al pistacchio.
Characteristics: more aromatic, tasty and sweet than the croissant.
THE CROISSANT (FRENCH)
A croissant is light and buttery with a flaky and crispy texture. The croissant recipe is a little bit different from the cornetto: it includes more butter, NO eggs, and less sugar. That’s why it is savory. Traditionally the croissant is sold without fillings, however people in France often spread butter and jam on it for breakfast, or fill it with savory ingredients such as cheese and ham for a lunchtime snack.
Characteristics: “flakier”, light, with a neutral flavor with a greater hint of butter.
CONCLUSION
What’s the best way to explain the difference between the two? Cornetto is Italian and is more on the sweet side, croissant is French and is on the savory side.
