Well, living in Italy I am surrounded by cornetto, the Italian version of the more famous French cousin croissant. But they do not look like so much.

An Italian pastry chef told me the main difference between them: the French version doesn’t contain eggs on its dough. The Italian cornetto does.

I do like cornetto so much, I won’t lie. But I admit that I have a weakness for  croissant. I mean that one that makes you look like a toddler after snack pause – it is impossible to eat it without crumbling, so friable it is.

I took this photo a couple of weeks ago while in Paris with my sister. This croissant was part of my breakfast at Le Pain Quotidien, where I had a basket of bread with butter…delicious!

Authentic French croissant

The French version has much more butter than the Italian one, even if it results in a lighter (in terms of weight) product. You can eat it as it is (as I prefer), but it matches perfectly with fruit jams or honey.