How to Make the Most Classic Italian Breakfast | Homemade CORNETTI Recipe

We’ve never exactly given high praise to Italy’s most classic breakfast. On the rare occasions we mention it, it’s usually to say that some other breakfast dish is better!

In hindsight, we regret being so harsh on the humble “cornetto,” Italy’s famous breakfast pastry that looks like a croissant (but is actually quite different). When you can get one hot and fresh, it’s a hard pastry to beat! But therein lies the problem: most of us don’t live next to an Italian bakery.

That’s why Eva is here to show how you can make them at home! It’s definitely a project, but they’re easier than you might think AND can be made in big batches and cooked whenever you want a fresh cornetto.

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CORNETTI RECIPE – https://www.pastagrammar.com/post/homemade-cornetti-recipe-how-to-make-the-classic-italian-breakfast-pastry

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00:00 – The Ultimate Italian Breakfast: Cappuccino and Cornetto
01:29 – How to Make Italian Cornetti
02:24 – How to Make a Brioche Dough for Cornetti
05:40 – The Right Butter for Homemade Cornetti
07:02 – Managing Cornetto Dough Temperature
09:09 – How to Make Laminating Butter at Home
11:46 – Laminating the Cornetti Dough & Butter
14:57 – How to Cut, Shape and Roll Cornetti
16:59 – How to Freeze Cornetti
17:20 – How to Proof and Cook Cornetti
18:48 – Tasting Eva’s Cornetti Recipe
21:15 – Pasta Grammarian in Action!

all right Ava what is the Italian breakfast capuccino coretto cappuccino everyone knows what a cappuccino is and a Cornetto which is something that a lot of people looking at would probably think is a Quon no coretto isn’t aan C is a French product coretto is the Italian version of this French product despite looking very similar they’re actually quite different and we’ll get into that later now you may have heard us talk about cornetti on the channel before and um I have to admit it’s usually us ragging on it a little bit usually it’s us eating something and saying like oh this is a better breakfast than a Cornetto 10,000 better cor the reason for that though is partly because a Cornetto is something where well let’s say like a lot of people go into a bakery in Italy and maybe it’s late in the morning or the afternoon or something and they see them in the window and they look really really pretty and they get one but a Cornetto is something that really needs to be eaten hot and fresh to understand how good it can be however if you live in the United States where you can go into almost any shop and buy cisson uh you pretty much cannot find cornetti uh let alone hot fresh cornetti your only real option is uh to make them at home today I’m here to show you how to make coretti now here we need to say the truth which is that making coretti it means that it’s a big project because it takes uh two days to make them but the good part of this making the gnet is that once you make them you can make a little bit more so you can freeze them and actually have them already when you want to eat one of them anytime you want you just pull out from the freezer Bak a hot fresh Cornetto yeah AA said it takes 2 days which means that we need to go back in time to yesterday yesterday yesterday yesterday yesterday yesterday I’m going to do like a like a time travel effect you know you looked very stupid I’m sure I look very stupid the difference between a French bran and an Italian coretto is is the dough because the Italian Cornetto requires a br dough to have a very good brush dough what you need is a very good flower and what I mean with a very good flower in this case is a flower that has a very high protein content we are talking about 14.5 or 15% of protein I’m going to use the monit flower that it shouldn’t be so difficult to find in America given the fact that manit TOA is made in Canada but I don’t know why it’s much more easier to find this in it than in America it’s available online we’ll put a link down below need a mixer right yes you need a mixer because the brage requires a lot of work to do by hand if you feel strong if you feel capable do by hands personally I suggest a mixer sometimes we need the technology we start with mixing flour dried yeast milk an egg a little bit of Honey which kind of hone doesn’t really matter I’m going to use right now I think a chestnuts on but if you don’t have chestnuts use uh I don’t know what we call them use orange use whatever you have this ingredient is not mandatory is optional but what I discover is that it will make our brush dough much flavorful this is the discard of the sourdough starter how do you call we call it leol in Italy I don’t know how do you call here in America yeah sourdough starter sourdough yeast leave a comment down below if you want to see a video where Ava shows how she makes her sourdough I’ve been begging her to do it but it’ll take a really long time and she’s hesitant to do it but if you leave enough comments then she’ll do [Music] it when the door is formed but is a very rough rough dough is the moment in which we can add the sugar and the salt and we add them a little bit at the time which means that we need to add it in three [Music] times when all the sugar and all the salt is completely incorporated into to the door is the moment in which we can add the last two ingredients which means the seeds of vanilla beans and a little bit of butter but it should be a very very good butter I know that there is a huge difference between American butter and European butter here we need a European butter because the European butter has a higher quantity of fat you got this at Whole Foods right yes keep in mind that to make ran and to make coretti there is a batter for that but that kind of batter is used by the professionist by the professional bakeries because it cost like $200 to $300 so if you want to do them at home use this kind of butter not this brand but it should be a German butter [Music] if you find yourself in a situation like that where you can have a part of the door attached to the hook but another part there what you should do is help your kitchen aid so or other brand of stand mixer see see this is the case of like Philadelphia where the brand became the product and restart [Music] another thing that is very important when you make a Cornetto is the temperature of the door ideally you should have your D your your D your D done with a temperature of 26° C if it happens that your dough is not still ready but the temperature is very close to 26 stop your uh mixer and let it cool down maybe you can also take it and put 5 minutes in the fridge find a way in which your dough will cool down a little [Music] bit our dough is ready and it’s ready when it’s all one piece it’s not really important to develop to the highest gluten the best gluten possible we are not making a pon are making a Cornetto place your dough on a Surface like surface surface yes like that this is a how do you call uh this is like a I don’t know metal dough board see this is made for the like the brush like the bread like the pizza now this kind of surface work much better than the wood what we need to do is finish working I will do and now close it like [Music] this in case it isn’t obvious on camera when aa’s sliding that back towards her it’s actually sort of stretching the outside and closing it into a smooth ball we take our bowl back place the dough here cover with a plastic wub and let it rise room temperature for 1 hour while the dough is resting it’s time to beat the butter and I’m saying to beat the butter because actually we need to beat the butter literally beat the butter see it’s very important that you start with a butter that it was for about an hour room temperature and we are going to divide our butter more or less in four [Music] pieces and with a rolling pin we start actually to beat it the idea here here is to give to our butter the shape that we need then for our brush door so try to create a rectangular with your parchment paper [Music] this is what we need and now we place this sheet this piece of butter in the fridge until tomorrow morning after an hour our dough should look like that that you can feel that it start actually to rise but it shouldn’t really rise what we need to do is with a rolling pin spread it into a sort of re rectangular shape and then we place our door on a baking tray we cover it with plastic paper and we place it overnight in the fridge together with a B so we’ll be back tomorrow morning yes we will see each other tomorrow morning good morning har good morning everyone what we need to do now is something that it’s in common with the French grass sun which means that that we need in Italian we say we need to incorporate our butter that was in the fridge in the brush though and now we need to shape it into a rectangular big enough to fit this [Music] and now we need to close the water Here and Now what we need to do is starting to beat our dough so the but will spread you say [Music] evenly and now we need to keep rolling [Music] it and now if is the moment in which we need to fold again our dough which means we are going to fold in three part with a knife we cut the part that is completely [Music] closed we wrap in plastic paper and we put in the fridge for 45 minutes and now we need to do like we did [Music] before you can keep actually cut here or you can also leave as it is I’m going to leave it as it is and we transfer in the fridge for another 45 minutes one last time with the same thing that we did before which means we beat it then we roll it we fold it but this time we’re going to keep it for 1 hour in the fridge with a matella we need to roll [Music] it at this stage I think that I need a bigger gun this is enough big [Music] this is what we are looking for as you can see is pretty thin and this is the moment in which we can actually shape our cornet and because I’m not very good at shapes geometri this is AR how many are you trying to make seven eight if I do four on each side three here so they should be like big long I think they’re what are they isoceles triangles don’t ask me these end ones are the funky ones these are the ones you eat yourself and you give the others to the guest like that how’s that okay so to shape our coretti after you have this triangle what you need to do is just stretch them a little bit then cut here because this will make uh all the process much more easy and then you roll [Music] it giving a shape more or less and you place your conet there now once you have these shaped you can freeze them right yes at this stage what you can do is put them in a freezer when you want a Cornetto what you should do is take it out let it froze and then you let them rise and then you bake them ideally the Cornet they should rise at a temperature of 26° C that is more or less so 73 72 73 for a night for about 2 hours and a half or 3 hours but every home is different we will see in 2 hours 2 hours and a half how they look our K are almost ready to be baked and I can tell that they are almost ready because they are a little bit what do you say jiggling jiggly jiggly but before we bake them we need to prepare what you call in English an egg wash and I’m going to do this egg wash with egg and a little bit of [Music] milk is it finally time to bake them and now we bake them at 350 F for about 18 minutes it smells so good it smells like when you walk past the bakery into saw early in the morning morning we have the bakery here oh what a wonderful wonderful smell took a long time but you did it I know it took two days but at the end they’re here we’re still missing one thing yes it’s time for a cappuccino [Music] and here we have the most classic Italian breakfast you can possibly have a good cappuccino and a good Cornetto well let’s see if it’s a good Cornetto after two days we need to find out oh it feels good oh yeah I think it’s the first time I’ve cut a Cornetto in half because they usually just eat the whole thing that looks out it smells amazing so before by itself yeah I was going to say like the the traditional way to eat it is to dip it in the cappuccino but I got to try your cornado just by itself oh it’s a good I know everyone’s going to interpret this as me now ragging on croissants no but what I do love about this is that combination of the flaky layers that you get from the folding and the butter and all the things but it’s also a a bios dough and if you ever had a Brios bun in Italy like the kind that you dip into a granita they are just so phenomenal and this is like somewhere in between and it’s amazing and now I need to dip it in the [Music] cappuccino wow when it’s hot and fresh it’s it’s hard to beat we had our Cornetto what we say simp which means without without any stuffing inside but actually you can stuff a Cornetto with chocol marmada Custard rotta with whatever you actually want we decide just to go straight to the simple one but if you have it just really hot and fresh just the simple plain one it’s so good on its own also because the Cornet is good when actually the Cornetto is good the stuffing inside doesn’t add a lot if a Cornetto is good good and luckily we can keep them in our freezer and I can have a hot fresh Cornetto for breakfast whenever I want it’s a hard life well guys we hope you enjoyed seeing how coretti are made and we really hope that some of you are brave enough to try it at home I know it’s a bit of a project speaking of which another Amazing Project recipe is the uh the the spaghettio Timo I call it [Music] out this pasta Garian took the time to make one for herself it looks amazing we hope that it was better than a can of SpaghettiOs I know for sure that he was and you did a great job braima if you want to become a pastor garan just hit that subscribe button follow us on social media ostagar and if you try any of our recipes tag us there in a picture all right guys we better go I have some uh freshly beged cornetti in the back that I need to investigate it’s like 5:30 p.m. dinner for breakfast there is nothing better sometimes all right guys we’ll see you next time