When it comes to breakfast pastries, there are few as loved and well-known as the croissant. But did you know that it’s actually just one of several similar pastries that are enjoyed throughout the world? In fact, two of its closest relatives are the brioche and the cornetto. Despite their similarities, however, each of these pastries has unique characteristics that set it apart from the others.

Let’s start with the croissant. This classic French pastry is made from a laminated dough that’s folded and rolled multiple times to create its distinct flaky layers. It’s often crescent-shaped and has a slightly curved appearance, which gave rise to the rumor that it was invented in Austria to celebrate the defeat of the Ottoman Empire (whose flag featured a crescent moon). In reality, though, the croissant’s origins are a bit more mundane – it’s believed to have evolved from a crescent-shaped Austrian pastry called kipferl that was introduced to France in the 1830s.

Now, let’s move on to the brioche. This pastry hails from France as well, but unlike the croissant, it’s not a laminated dough. Instead, brioche is made from a rich, buttery dough that’s enriched with eggs and sugar. The result is a slightly sweet, tender pastry that’s often used as the basis for bread pudding or other desserts. Brioche can be shaped in many ways, from a round loaf to individual buns, and it’s often topped with pearl sugar or an egg glaze that gives it a shiny appearance.

Finally, let’s talk about the cornetto – also known as the croissant’s Italian cousin. Like the croissant, the cornetto is a laminated pastry made from a dough that’s folded and rolled to create dozens of thin layers. However, there are a couple of key differences between the two. First, the cornetto is often smaller and has a more tapered, horn-like shape, which gives it its name (cornetto means “little horn” in Italian). Second, the cornetto dough is often enriched with sugar and egg yolks, which gives it a slightly sweeter, more cake-like flavor than the croissant.

So, what’s the difference between these three pastries? While they all share some similarities – such as their flaky, buttery texture – there are some key distinctions that set them apart. Croissants are laminated and crescent-shaped, and have a buttery, savory flavor. Brioche, on the other hand, is made from a rich, egg-and-sugar-enriched dough that’s slightly sweet and often used for desserts. Cornetti are also laminated, but are smaller and have a more tapered shape than croissants. They’re also sweeter than croissants, thanks to the addition of sugar and eggs in the dough.

Whether you prefer your breakfast pastries savory or sweet, there’s no denying that croissants, brioches, and cornetti are all delicious in their own right. But now that you know a bit more about their differences, you’ll be able to choose the perfect pastry for any occasion. Whether you’re enjoying a buttery croissant for breakfast, indulging in a rich brioche-based dessert, or savoring the sweet, cake-like texture of a cornetto, you’re sure to be satisfied by these beloved pastry classics.

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