WEEK 31/32 – HERE IS MY LITTLE STORY

by admin

Since May, we have been working at a serious pace … very serious and we are working a lot.

We don’t have a moment to take a photo (it’s strictly forbidden to use phones) and sometimes you can barely find the time to take a sip of water…

Therefore, today I will describe one of my studies.

It was at the beginning of May, I stayed after work, inspired by the new idea of ​​a crispy puff pastry (in Italy, this pastry is called sfogliatelle and it has the cone shape cut into strips, evoking the shape a shell).

After long researches of a suitable recipe, and this from various sources, I made classic sfogliatelles with a very delicate garnish based on vanilla ricotta! It was something! The layers were the thinnest of each other… Absolutely no one around me was indifferent to my try because the dough was incredibly thin and so crisp! But, of course, far from my first attempt…

Then my experiences started…

Almost the same dough as a working base, but I made a flower-shaped tart… Filling: frangipane with pistachio cream in the oven without butter and candied raspberries…

It was simply incredibly delicious! Everyone in the kitchen was delighted and I myself am very happy with the results, because I have never seen anything like it!

Here is my little story