What You Need to Know
Acidic ricotta stabilizes the emulsion, while the candied fruit creates a sweet flavor.
Unique to Italian pastries, this technique is used to create creamy desserts.
Steps
- 1.
Sfogliatella Santa Rosa (Monastery of Santa Rosa): Creates the characteristic ricotta-citrus filling
- 2.
Sfogliatella Frolla (Neapolitan pastry shops): Forms the smooth filling in shortcrust version
- 3.
Sfogliatella Riccia (Amalfi Coast): Maintains emulsion in the layered pastry version
The Science
Primary Reaction
Emulsification