- Mascarpone cream
- Strawberry coulis
- Icing sugar
At Viena we knew that the options for filling a croissant are virtually infinite, but we wanted to give ours a different touch, a more festive feeling, so we decided not to use chocolate, York ham or cheese. And the result was the Milanès, a hot croissant filled with mascarpone cream, an irresistible delight that you will ask for again and again. At Viena, we opted for a less popular and more original combination, but always using well-known ingredients. Familiar flavours that fuse to create a veritable explosion of the senses!
Mascarpone cream cheese is the main ingredient. You don’t need to apologise for ordering one: it is your just reward.
The new Milanès croissant, once sliced open and grilled in our toasters, is filled with mascarpone fresh cream. Coming into contact with the hot croissant, the cream then acquires the ideal temperature for maximum enjoyment. Just before serving, we add a drop of strawberry coulis and a sprinkle of icing sugar. Mmmm… who can resist it?
Origin of Croissant
So, no, the croissant is not French in origin: it seems that it was born in… Vienna! According to this version of events, in 1683 the Ottoman Empire planned to invade the Austro-Hungarian Empire, then the entrance to Europe. Vienna resisted and the Ottomans were finally defeated.
To celebrate the victory, the Viennese baker’s guild decided to create a commemorative cake. A competition was convened and the jury chose a small sweetmeat, in the shape of a half moon, symbol of the Ottoman Empire. The new cake was very successful all over Europe, especially in France, where it was called “lune croissant”, which means crescent moon. However, this name was too long and was shortened to “croissant.” The French, then, appropriated the croissant merely by naming the pastry.
In France, they say that Marie Antoinette, who was born in Vienna, who brought the pastry to Paris before the French Revolution, although the history of the croissant is relatively short in that country: it did not become generally popular until the mid-nineteenth century.
Mascarpone is a type of cheese from Lombardy, in northern Italy. In fact, technically speaking, it is not a cheese as such, but the result of adding a bacteria culture to cream extracted from milk used to make Parmesan.
It is made in a very similar way to yogurt. It is fresh and it is obtained from milk cream and cream. Mascarpone is creamy and consistent in texture with a light yellowish white colour and a sweet taste. It is used to make tiramisu and is also served to accompany panettone.