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Sfoglia cake

21K views 9 replies 6 participants last post by  french fries 
#1 ·
Hi everyone. I'm hoping someone can help me with the makings of this Italian Sfoglia cake. What is it made up of exactly. I know puff pastry and cream and in some cases strawberries, but in what proportions? I keep getting different answers. I need to make one for Sunday and would love to get it right the first time. Thanks in advance!!
 
#3 ·
Thanks for the good word, kaneohegirl, but i don't really know this cake.  The Italian pastry shops abroad have different stuff than what they make in Italy, sometimes, though they may make this but I'm not a fan of sfoglia (puff pastry) so i may not have had it. 

Sfoglia usually means puff pastry. 

I looked at a few italian cooking websites and what i can see is that it may be a layer of puff pastry, a layer of i believe it's st honore filling (a thick pastry cream made with eggs and flour, with beaten eggwhites folded in at the end, then layered - a layer of puff pastry, a layer of the pasry cream, a layer of crumbled puff pastry and a layer of whipped cream.  Alternatively, i saw some with a layer of puff pastry on the top and the bottom and the pastry cream in the middle.  But describe what it is you ate and maybe we can help
 
#4 · (Edited)
In France it's simply called a "(tarte) millefeuille", which is the French translation of sfoglia.

It's very popular in my own country where we call it tompoes or tompouce. It always comes as an individual portion. I never made one of those in my life. It looks like this (many times there's not a middle puff pastry layer);


Maybe this short video will help, even if it's in dutch; http://www.een.be/programmas/dagelijkse-kost/recepten/tompoes

->He makes the cream (which is a thick crème patissière) with HALF of these ingredients;
  • 1 l milk
  • 12 yolks
  • 180 g sugar
  • 40 g cornstarch (Maizena)
  • 30 g flour
  • 1 vanilla pod
[h3] [/h3][h3]->He makes the sugar glazing with; (note; this glazing is always somewhat soft and sticky)[/h3]
  • 1 eggwhite
  • 250 g icing sugar
  • 1 small dash of water
 
#7 ·
Update - I made it on Sunday. 3 layers of thin puff pastry, Chantilly cream and sliced strawberries inside. Then all topped with more chaintilly cream and whole strawberries. I couldn't believe that I had never eaten one before. It was amazing!! Was made as a half slab for a birthday party. Can't wait to make a smaller version to enjoy. I will post pics as soon as I can upload them :)
 
#9 ·
In France it's simply called a "(tarte) millefeuille", which is the French translation of sfoglia.

It's very popular in my own country where we call it tompoes or tompouce. It always comes as an individual portion. I never made one of those in my life. It looks like this (many times there's not a middle puff pastry layer);


Maybe this short video will help, even if it's in dutch; http://www.een.be/programmas/dagelijkse-kost/recepten/tompoes

->He makes the cream (which is a thick crème patissière) with HALF of these ingredients;
  • 1 l milk
  • 12 yolks
  • 180 g sugar
  • 40 g cornstarch (Maizena)
  • 30 g flour
  • 1 vanilla pod
[h3] [/h3][h3]->He makes the sugar glazing with; (note; this glazing is always somewhat soft and sticky)[/h3]
  • 1 eggwhite
  • 250 g icing sugar
  • 1 small dash of water
Oh my God. Yummmmmmmm!!!
 
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