Cornetto con Cappuccino

A classic Italian breakfast of a flaky, slightly sweet pastry served with a creamy cappuccino.

Cornetto (Italian Croissant)

Ingredients (makes 8–10 cornetti)

• 500 g all-purpose flour

• 80 g sugar

• 10 g salt

• 10 g dry yeast

• 250 ml whole milk (lukewarm)

• 1 tsp honey

• 1 tsp vanilla extract

• Zest of 1 lemon or orange

• 80 g unsalted butter (soft)

• 250 g butter (cold, for laminating)

• 1 egg (for egg wash)

Preparation

1. Prepare the dough: Mix flour, sugar, salt, and yeast. Add milk, honey, vanilla, citrus zest, and soft butter. Knead until smooth.

2. First rise: Cover and let rise until doubled (about 2 hours).

3. Laminate: Roll the dough into a rectangle, place cold butter in the center, fold, and roll. Perform 3 folds, chilling between each.

4. Shape: Roll out, cut into triangles, and roll into crescent shapes.

5. Second rise: Let rise for 1–1.5 hours until puffy.

6. Bake: Brush with egg wash and bake at 180°C (350°F) for 15–18 minutes until golden.

Cappuccino

Ingredients (1 cup)

• 18–20 g freshly ground espresso coffee

• 30 ml espresso

• 120 ml whole milk

Preparation

1. Brew a single shot of espresso.

2. Steam milk to 60–65°C with fine microfoam.

3. Pour steamed milk over espresso, finishing with foam (⅓ espresso, ⅓ milk, ⅓ foam).

Serving

Serve the warm cornetto plain or filled (custard, jam, or chocolate) alongside a freshly made cappuccino for an authentic Italian breakfast experience.