Shall we say chocolate or pain or chocolate? The debate over the name of this viennoisere regularly turns up in France. In Italy, in the viennoiserie section, you eat neither one nor the other, but rather plump croissants, which are sold in all the cafes of the country. called out Cornetto in the south Brioche North, Pastain Emilia-Romagna or, finally, growing (with: r: rolled) by posh people, this sweet is a breakfast staple.
Since colazione al bar: a ritual to which we happily subscribe every day, whether in Sicily, Piedmont or Rome. On weekdays, it enjoys standing on the counter. But a Frenchman on holiday might get a bit of a shock when he bites into his Cornetto, causing an avalanche of cream, jam, chocolate and even honey from all directions. But what is the Italian obsession with filling croissants, even covering them with icing, sugar or little sweet and crunchy pearls?
The latest French specialty
The legend of the birth of the crescent moon is persistent. It will find its beginning in 1683 during the siege of Vienna by the Ottomans. The invaders, who planned to attack in the middle of the night, were prevented from doing so by the bakers, who were already awake, who raised the alarm and set; the army to escape. To mark the occasion, they invented kipferl:, a kind of crescent-shaped bun, a symbol of the enemy. Arriving in France, the specialty became the Viennese pastry, which would evolve into a crispy croissant, all buttery puff pastry. And the Italian cornetto? Nothing but the gourmet and stuffed version kipferl:Via Venice, he landed at La Bot, which maintained important trade relations with Austria.
The story is beautiful, but it remains largely a legend. Because we find the trail kipferl: Since the 13th century in Eastern Europe, the croissant that has become the French viennoiserie has not always had the same recipe. Its rise to its current form around 1950, after bakers replaced brioche with puff pastry, is fairly recent. Which should help you accept the whims of our neighbors, who aren’t averse to varying variations of “our” specialty, more or less sweet, buttery and, above all, stuffed. And if the idea really bothers you, ask for a Cornetto (or brioche etc depending on the region) wootoempty
Source: Le Figaro
