How to Sfogliatelle Cream Emulsification

What You Need to Know

This technique involves combining sweetened ricotta cheese with candied fruit and stabilizing the emulsion with a combination of sugar and cornstarch. The key variables are temperature, pH, and ratio of ricotta cheese to candied fruit.

This technique is unique in that it uses sweetened ricotta cheese to create a creamy and flavorful filling, commonly used in Italian pastries such as sfogliatelle and cannoli.

Steps

1. 1.

   Sfogliatella Riccia (Naples, Italy): Creates the signature creamy filling for the layered pastry

2. 2.

   Cannoli Siciliani (Sicily, Italy): Adapted technique for ricotta filling in cannoli shells

3. 3.

   Pastel de Nata (Portugal): Inspired the creamy custard texture in Portuguese tarts

The Science

Primary Reaction

emulsification

Common Mistakes