Sfogliatelle

The making of Sfogliatelle also known as Lobster tails. They are commonly filled with a cream, or fruit. Some are filled with Pate choux and then is filled with filling after its baked. Strudel dough is made similarly to this. My camera does not have a microphone to accommodate for sound but I'll fill in what the Chef is saying. If you would like to have the recipe or see more pictures please email me at ajmichels90000@yahoo.com

Category:

Education

Tags:

• CIA;
• Sfogliatelle;
• strudel
• dough;
• Culinary
• Institute
• of
• America;
• Advanced
• Pastry;
• Knaster;

[macarari]

where is this culinary school located at ??

[ajmichels]

The Culinary Institute of America? Hyde Park New York. they also have a sister school in Greystone California.

[ajmichels]

VIA Sending me a message

[steerjockey74]

i have searched for a recipe for sfogliatella for a VERRRY long time, could you share the recipe ?

[ajmichels]

If you want the recipe just give me your email.

[lilylabrador]

I find these pastries to be remarkable. Lovely to look at with a complex flavour and amazing to eat. Marvelous, and possibly one of my favourites. However, when you say some are filled with "pate choux", do you mean pâte à choux? Perhaps you mean pastry crème, because pâte à choux means puff pastry?

[Beeguiling]

@imronj Would you Fedex some to me in Cali? I will pay any price!

[BrooklynPhotoGuy]

Sfogliatelle is NOT the same thing as Lobster tails. The outside is very similar but the shape and filling is different

[imronj]

Sorry, but that is not how Sfogliatelle are made. I've been a professional Italian Pastry Chef for 37 years in NYC. If someone made "sfoggs" that way we'd switch them to frying donuts. Sad, those students are paying a lot of $ for misinformation. This guy is wrong from A to Z. Its a three day process (dough has to rest). The right filling is made with ricotta impastata, semolina, eggs, sugar, candied orange + flavors. Dough is flour water + salt. And you need a dough break machine.

[tommikeiscool]

I would love this recipe!! kateasullivan@yahoo.ie

[ibamusicaphile]

Unfortunately, I was not able to watch your video. Sfogliatelle is my absolute favorite Italian pastry! I would like to point out, though, that "pate choux" is a French pastry dough. Sfogliatelle are traditionally filled with sweetened ricotta.

[kellyisglorious]

please email me recipe inwithabreeze@yahoo.com Thank you :)

[margepoc]

I love your video. Could you give me the recipe? Also, I would like the pictures, etc that you mention during the video. Also, in regards to the recipe, could you send me the lobster tails recipe. I agree that they are different. In my husband's home town of Italians, you can buy both, and they do taste different and have a different texture. They don't have the lines the Sfogliatelle has. BTW, when I had my first one, I thought it was a cheese center wrapped in spaghetti -- LOL!

[slsrox1298]

It isnt also known as lobster tails its different, an i hated how it was mute.