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.