Citrus Elegant Cornetto

A pastry inspired by hotel bakery mornings

When I travel, I don’t remember landmarks first.

I remember the smell.

The warm air near the hotel breakfast room. Butter and sugar drifting from the kitchen. Trays of pastries arriving quietly before anyone else is fully awake.

And then that first bite —
something I’ve never tasted at home.

Soft. Fragrant. Slightly sweet.
Different, but familiar enough to feel comforting.

This cornetto was shaped by that memory.

I tested a traditional Italian version first. It was rich and generous, but heavier than I wanted.

So I refined it — less butter in the dough, fewer folds, more attention to temperature. I kept the citrus gentle, just enough to lift the richness without overpowering it.

The result is soft, lightly layered, and quietly fragrant.

It’s not about recreating Italy exactly.
It’s about recreating that moment — the smell of warm pastry and the curiosity of a first bite.

Yield:

10 cornetto croissants

Supplies:

• Baking tray.

• Mixing bowl medium size

• Rolling pin

• Scale

SIGNATURE “CITRUS ELEGANT” CORNETTO

(500 g flour base)

Dough

• 500 g 00 flour (or 70% 00 + 30% strong flour)

• 50 g sugar

• 5 g salt

• 2.5 g instant yeast

• 100 g lievito madre

• 125 g whole egg

• 40 g cream

• 150 g butter (in dough)

• 5 g honey

• 5 g smooth orange paste

• Zest of ½ fresh orange (very fine)

• Optional: tiny pinch lemon zest for brightness

This gives:
• subtle citrus perfume
• not sweet like Italian bar
• clean finish

Lamination

• 240–250 g butter

• 3 single folds only

• Final roll 3–4 mm

This keeps it:
• layered
• light
• not greasy: 

Signature Filling: Citrus Vanilla Diplomat

Not heavy pastry cream.

Make:

Classic pastry cream (lightly sweetened)
Fold with 30–40% softly whipped cream
Add:

• tiny orange zest

• ½ tsp vanilla paste

Result:
• airy
• elegant
• not sugary
• café refined

Pipe from bottom after cooling.

Also Filling Option:

Passion fruit cream

Lemon curd

Proofing & Baking (Controlled)

Proof:
24–25°C
Stop before full doubling

Bake:
Static 180–185°C
Light golden only

You want soft, not dark brown.

Final Finish

Instead of heavy sugar dusting:

Option A:
Light icing sugar dusting only.

Option B (more refined):
Very light orange syrup glaze (thin, brushed gently).

Option C:
No dusting. Just clean shine.

Elegant presentation.

Steps:

Croissant Cornetto (Italian-Style Croissant)

Soft, slightly sweet, delicately orange-scented, and layered with buttery flakes—this cornetto dough is enriched with cream and flavor, making it tender yet beautifully laminated.

👩‍🍳 Dough Preparation

1. Bloom the Yeast

• Warm 40g cream or milk until just lukewarm (not hot — we are baking, not committing yeast homicide).

• Stir in the yeast and let it sit for 5–10 minutes until foamy and activated.

2. Mix the Base Dough

In a mixing bowl combine:

• Flour

• Bloomed yeast mixture

• Salt

• Sugar

• Orange paste

• Orange zest

• Mother dough (if using)

Mix on low speed for 2–3 minutes.
This is not a brioche workout session. You do not need full gluten development yet.

3. Add Butter to the Dough

Add 150g softened unsalted butter to the dough.

Mix for another 2–3 minutes, just until the butter is fully incorporated and the dough is smooth.
It should be soft but not greasy.

4. First Rest (Room Temperature Fermentation)

• Remove the dough from the mixer.

• Cover and let rest at room temperature for about 2 hours, or until slightly puffed.

This builds flavor and begins structure development.

5. Chill Overnight

• Roll the dough into a flat rectangle.

• Wrap tightly in plastic.

• Refrigerate overnight.

Cold dough = easier lamination = less emotional damage later.

🧈 Lamination

Prepare the Butter Block

• Shape cold butter into a rectangle.

• Ideal butter temperature: 14°C (57°F) — cold but flexible.
  It should bend without cracking. If it snaps, it’s too cold. If it melts, chaos.

Enclose the Butter

• Roll the chilled dough large enough to enclose the butter block.

• Seal edges completely.

Perform the Turns

Do 3 single turns (3:3:3 method):

1. Roll into a long rectangle.

2. Fold into thirds (like a letter).

3. Chill 20–30 minutes.

4. Repeat two more times.

Rest between each turn to keep butter cold and layers defined.

🥐 Shaping & Baking

After final rest:

• Roll dough to desired thickness (about 3–4mm).

• Cut into triangles.

• Roll into cornetto shape.

• Proof until light and slightly jiggly.

Bake at 400°F (200°C) until deeply golden and flaky, about 15–20 minutes, depending on size.

✨ Final Result

You’re looking for:

• Visible flaky layers

• Golden crisp exterior

• Tender, slightly sweet interior

• Subtle citrus aroma

If butter doesn’t shatter slightly when you bite into it, we regroup and try again. Calmly. With snacks nearby.:

• Dissolve yeast in 40 cream or milk add the yeast to bloom

• Flour, cream+ yeast, salt, sugar, orange paste, orange zest, mother dough

• Mix the dough for 2-3 minute no need to elastic

• Add butter 150g unsalted butter

• Mix 2-3 minutes or until butter well combine,

• Remove the dough , let the dough rest in room temperature for 2 hours

• Roll the dough flat to rectangle shape, cover with plastic keep in the fridge overnight

• Laminate , make a rectangular butter, cold butter at 14C cold but flexible

• Make 3 : 3 :3 turn

• Bake 400F

Passion Fruit Cream Filling

Enjoy your cornetto !