Yes, I admit that I am a little bit obsessed with Cornetti for breakfast, I never get tired of trying new recipes and this one is really nice with a crispy outside, a moist inside and a heart of melting chocolate.
The occasion to try this wonderful brioche with mascarpone’s recipe, came with two separate, yet related, events. First of all I had some mascarpone left from my tiramisu and I need to use it immediately because it spoils easily, the second is that Andrea Camilleri, the great Italian writer, famous for his Inspector Montalbano, passed away and I start to read all Montalbano’s investigations again. In all those novels food is nearly as relevant as the crime investigated. I am actually reading The Dance of the Seagull, and in this brief dialogue the most beloved Italian breakfast pastry becomes the metaphor of the perennial delays we suffer in Italy.
Preparing those cornetti is really easy and using mascarpone instead of butter helps in cutting off some calories without renouncing to flavor and softness.
In this recipe I added extra texture with a simple layering technic.
For more traditional Butter Cornetti, click here or here
- 5 g dry yeast
- 100 g sugar
- 500 g all-purpose flour
- 125 g mascarpone cheese (+ another 100 g if you want to create layers)
- 50 g butter
- 1 pinch salt
- 250 g milk
- 100g of dark chocolate
- 1 egg for the glaze
1.Heat the milk with the butter let it cool down and add the dry yeast, wait for about 10 minutes.
2. In a bowl, mix flour with sugar and salt.
3. Add the milk mixture and the mascarpone
4.Knead the dough until it becomes elastic and smooth.
5. Cover the bowl with a plastic wrap and put in a warm place for about 1.30 – 2 hours or until it doubles in volume.
6. Knock back and divide the dough in eight small ball. Let it rise for another hour.
Roll with a pin until 2-3 mm high, spread the with mascarpone uniformly, cover with another rolled dough When you have 8 layer, cut the dough in 16 triangles, but some chocolate in the middle of each triangle and roll it. Let it rise for another half an hour.
Make an egg glaze by lightly beating the egg
Brush the top of each roll with the glaze. Bake it in a preheated oven at 200°C for about 20 minutes until golden and hollow-sounding when tapped underneath. If you have a steam oven like me, then start with the low humidy program for about 10 minutes and then turn to the convection bake for the rest of the time.