I’m preparing myself to embark on a journey making what is widely considered to be one of the most difficult pastries in the world to make.
I have been working tirelessly perfecting my croissant dough with some amazing results.
I have successfully made the Canalé from Bordeau on more than a few occasions.
I have even undertaken the precise and finicky French macaron successfully, though I do need to make some improvements. The macaronage is still my nemesis.
Even the daunting puff pastry is just another walk in the park for me now.
One pastry though scares me to the point of nah, it’s just easier to buy one. But if I hope to be an instructor in the art of baking when I retire from my current job I must improve my skills. I can do that with the challenge of the sfogliatelle.
This is a “lobster tail” from Gastromia Italia here in New Westminster.
It’s a great little shop selling Italian products. The selection isn’t as big or as varied as Ciofi’s or Bosa but it’s only a 5 minute walk down the street for me so I go there when I know they have something I need.
It’s a good opportunity to start my research before I attempt to make sfogliatelle myself. I’ll be in Italy in a few weeks and will do lots more research there.
I’m not sure if they make them here from scratch. But based on the crispiness of the layers I am pretty sure they bake them here. They put different fillings in, today it’s a chocolate cream. It sure was tasty.
However that’s not the traditional filling you’ll find in Italy. That’s a semolina/ricotta filling flavored with citrus. I’ll have an opportunity to try that in Italy I’m sure.
And then when we return I’m going to give making them a go.
Unitl I am more familiar with the Sfogliatelle though I am sure happy with this version.
Hopefully the ones in Italy don’t spoil it for me.
8/10