Here's a batch of cornetti I made that were inspired by baker Ian Lowes' Instagram feed. Ian now favors a French croissant-style , verus the egg-rich Italian cornetti with a cakeier texture. Even though the amount of butter Ian used (75-percent) struck me as possibly a typo, I kept to his steps. Good thing. These cornetti were a happy surprise. After tasting some mediocre cornetti while visiting Rome, I was impressed with how Ian's formula turned out. Very interesting texture and flavor.
Ian Lowe repost#
Ian Lowe is a transplanted Texan and bread baker living in Tasmania. I first found him on the baking site, The Fresh...
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