Making the MOST DIFFICULT Italian Pastry for a MASTER PASTRY CHEF
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- Опубліковано 15 лип 2023
- #sfogliatella #pastry #italianfood
Eva's hometown is home to a world class pastry chef. It's fun having Salvatore in our backyard... until he challenges Eva to make the MOST DIFFICULT Italian pastry: sfogliatella.
Come along for the ride as Eva attempts this challenging dessert. The judge? Salvatore himself. Not gonna lie, I've never seen Eva this nervous about cooking something...
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Let us know if you guys want to see more of Salvatore! Maybe he could teach us how to make something yummy? What would you like to learn from him?
Is there any feasible way to get a Cinnabon in front of him..?
Bet he'd have some interesting comments.
My man wouldn't even touch Eva's pastry cream to his lips... So of course we need more, because that's how Italians get even better, a challenge! 😮😍
@@dongray9852
ROASTING 🔥
We Need More Recipes From The Master Salvatore!!!
Points! Thank you💋
My respect for Eva is increased by 100 times.
Was already pretty high, but this... this is insane.
Also because here in Italy the Sfogliatelle, these delicacies, are one of those things you buy at the pastry shop. Nobody makes them at home !
By the way, the Sfogliatella is one of my absolute favorite pastries ! They have a unique aroma, a unique fragrance, which you can recognize with your eyes closed, among a lot of other pastries.  It is typical on Sunday, during the morning, to go to the pastry shop and buy a tray of pastries for the Sunday (and in that tray, especially by us in southern Italy, the Sfogliatelle obviously can't be missed !).
Not only the work, but the determination not to give up! Respect!
Eva, I would have been thrilled to try one from the first batch that Salvatore downvoted. I am positive they were extraordinary.
@EbafrenRevo Absolutely right, but don't forget Harper. Pasta Grammar puts out among the very highest quality videos in this category. Who else is as good? Maybe Jamie Oliver. Sometimes Gordon Ramsay, though generally not. Chef John is almost as funny as Eva and does a great job with Food Wishes, but it's still not this good.
The videography, the tight editing, the excellent variety of music -- Harper does a great job.
Go back and look at the early Pasta Grammar videos. They were very good, but they keep getting better. Harper does a hell of a job. Without both Eva and Harper Pasta Grammar wouldn't be nearly as fun.
I echo this sentiment. I knew Eva was an artist when it comes to pasta; but her pastry making effort(s) in this video catapulted her to a different level. Fantastica!
This is the cooking equivalent of going to the old martial arts master, who lives on the top of a mountain.
And when you made it, he said simply: "Fine".
Translated for commoners, it means "nothing short of perfection".
Total respect and admiration for Eva for doing this by hand, not once but TWICE!!!!!
I have studied baking professionally for many years. As soon as Harper questioned which pastry was the hardest, my mind went right to it! I was trained by German bakers so I never taught this. Croissants yes but not this. Of course I want the recipe. PLEASE!
Same as Portuguese custard cakes (pasta del nada)
They are secret recipes
She did a great job and Sal helped her out in the end which is awesome.
@@DJWESG1I have made these! I am not a professional, lots of steps but they turned out amazing😋
Recipe please
I think I held my breath this entire video. That is one difficult dough to make. Eva is beyond talented and she always remains so chill too while she makes difficult dishes.
Eva’s composure and poise are unparalleled. Absolutely agree
This episode was so amazing and so moving! I felt so badly for Eva when Salvatore gave the filling a big fat zero, but the second time when he approved, tears of joy were running down my cheeks!
And with the inspiration of Eva's journey, yes, yes, please count me in with those that want to try to make sfogliatella at home. A recipe would be very much appreciated!
I know, he wouldn't even try it! So sad💔
Yes I try everything! I made phyllo dough, pita,strudel,😊
I would have felt bad had she given up, but I think that's not how she rolls. I saw there was still about 5 minutes remaining when she earned a zero, so I knew there had to be a triumph coming.
Well done to Salvatore for not giving her 'good enough' on the first go. When he decided to eat it and gave the nod of approval, you knew it was genuine.
That's how it ought to be.
being a good cook is not only being capable to do stuff, but also having a very fine palate and being able to judge, some people doesn't see or feel the difference between something average or good or excellent. This something you have to work on....
Agree, she 8s an excellent chef, she will try anything and nails it. However I would like to see her try some southwestern American cuisine. She may well invent something. Use the ingredients very fresh and available to her...
Awwww! Poor Eva! I was waiting for him to say, "just kidding!" But in the end, she persevered! Great job, Eva! Harper's support was very needed! I'm tempted to try it for sure! 💖
You're Brave to try to make it. This dessert is to grueling for me. I'm going to call the
Italian Bakers in my area (only 2 of them) to see if the sell this desert. lolol
This is my FAVORITE pastry my Nana taught me to make Sfogliatelle! I will definitely try Eva’s recipe bring it on!
I have been buying Napolitano sfoghlitelle from Trader Joe's. FROM Naples. Frozen, just bake. No more driving a far distance to purchase from an italian bakery. My favorite italian pastry
Thank you SO much for the tip on Trader Joe’s! I grew up in Seattle, but had many trips to New York to visit relatives, which is where I was introduced to Sfogliatelle. There are basically no Italian bakeries in Seattle (why I don’t know and if anyone’s listening, you could make a million if you open one here), so, when I go back east, I get a dozen to bring home. Then I freeze eight of them, and very slowly have them, one by one. And when they’re done, I cry. So I will be on the lookout to see if I can find them at Trader Joe’s!
@@assuntalabriola3665
I’m fortunate to live on Long Island and we have several Italian bakeries that sell the authentic Sfogliatella. Even though they’re labor intensive it’s so worth it. Have you ever heard the story behind the original Sfogliatella?
In November I broke my ankle and spent the next 3 months unable to walk, much less work. To pass the time I started watching cooking videos and trying to emulate them, and yours was the Italian channel I followed most, and my wife and kids are very grateful for many of your recipes, just as I am very grateful to learn how EASY cooking good food at home is after years of pre-made freezer crap from the grocery store. Now I love trying new recipes of all difficulty levels. As such, I for one will GLADLY butcher this recipe in a messy attempt should you share the recipe on your site!
We're so glad you found us! Hope the ankle is feeling better ❤️
Oltre ad essere simpatici, state anche mantenendo e diffondendo le tradizioni culinarie italiane nel mondo: cosa che rende onore sia a voi che all'Italia. Bravi.
👏
I love how Harper asks if this is how they make croissants (good question, by the way) and Eva, without hesitation, answers "No Arper, a croissant are much much easier than this."
How the hell does she know this stuff? She's an Italian language teacher who has taken up a job of making English language videos teaching people how to cook Italian food, but knows off the top of her head how to make French pastries as well. And she does it all without measuring anything. That is a remarkably flexible mind.
And Harper just happens to be an outstanding videographer/scriptwriter/musical director/project manager.
Everybody who watches this channel is so freaking lucky that Eva and Harper met so we get to watch these videos.
Grazie mille! You made our day ❤
@@PastaGrammar Well, you make our day repeatedly, so we're even for a week.
Eva's dedication, skill, patience, determination and perseverance. are all over the top!! Bravo!!!! My admiration for you two grows with every video. Eva's skill and knowledge of Italian cooking with the authentic back drop in a remote mountain village in Italy and a dose of Harper's humor and film production is fantabulous combination that I look forward to every week!! . Keep up the great work!! ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I would definitely make this dessert, so please share your recipe! You and Eva are my new go-to's for everything authentic Italian!! When Eva cooks, it's so specific and I would love to cook with her one day!! She has an amazing palate and great sense of proper, fine ingredients. I love recipes that are true to their sources and Eva does all that in Spades!!! Ciao!! When Eva says something is good, you know it's fantastic, not just good!! My kind of chef!!
I would give it a shot too - no promises about success, though!
Ditto.
You could sign up for one of their Italian food tour trips...
@@dmark2639 Might have to!! ✌🏽
Eva, you are my Italian heroine! Doing this once seemed exhausting, but doing it again the very next day? Wow, thump to the heart 💜❤️
YESSSS😮
Allora Eva,io NON sono una persona che idolatra qcosa o qcuno in particolare ma vederti indaffarata a fare ste cose con tanta passione,pazienza(e son certo competenza)per far conoscere le tradizioni culinarie italiane riempie il cuore di orgoglio,BRAVA E BASTA!
get a life
My 17 yr old daughter has recently been obsessed with making croissants. She’d love to take on the challenge of these if you provide the recipe!!!
That is easily the most labor intensive and difficult dough to make. Then putting it together property and consistently that is something altogether. Great job, the effort and confidence to have it then judged by Maestro!! Muy Bien 👏👍
Grazie, grazie e ancora grazie!! Fate un lavoro magnifico per valorizzare i nostri " giacimenti culturali", nel vostro caso in campo gastronomico,il vero tesoro italiano.❤
I love that Eva chose to challenge herself in this way. That is a mark of her amazing character, desire and passion as a chef. Hats off amica!! Classic Italian (nerve racking) coaching from Salvatore, too. 😉😅 Great memories of my Neapolitan nonna occasionally making this when I was young, but more frequently the white box with red/white strings from the local bakery filled with both types on holidays. 😅 Grazie amici. Great content!!!
Very much agree with your compliments, she went up even further in my estimation here! 👍😎🙏
Bless Eva for doing that not once, but twice! It's almost tragic that such a labor and time intensive recipe makes so few to enjoy, but they were beautiful! Bravo, Eva! So impressive!
I don't know if it's considered "americanized", but we have lobster tails. Which are larger versions of the pastry, and are filled with cream.
It is another pastry. In Italy are called code d’aragosta and are another type of traditional Neapolitan pastry. They are filled with custard cream and whippped cream.
I wait every Sunday morning for these.. I still miss the Wednesday posts too..
Wow. I love Eva's tenacity. She was determined to get that sfogilatelle right. The patience she had with the dough itself was remarkable. I knew the filling was going to be the tricky part, though. I was looking for the vanilla. Our dear Eva prevailed in the end. Brava!
Bravo, to you. My mother was a supreme home baker. She baked whenever the mood struck. For the holidays, it was non stop for over a month. One time- one and only once did she try Sfogliatella. They were delicious but she said never again.
😮 wow!!! Bravo 👏🏻👏🏻👏🏻 watching this confirms Eva is a much more motivated cook than most of us.
Does anybody realise the amount of skill involved here ??
My God Eva, you're incredible ❤
It’s 100/100 level. This is a unicorn dish. I can’t imagine something more difficult short of being tasked with making a multi-tiered flawlessly decorated wedding cake
It broke my heart the first time Salvatore smelled the filling and didn't even try it! After so much work... But Eva persevered and came on top at the end ❤ Congratulations!
If something is no good, it's no good. You don't have to taste it to know.
We vacationed in Naples in December of 2019. As soon as we came home, I made sfogliatelle and it came out beautifully. Everyone got them for that Christmas. Memorable. It’s difficult to make, but I’ve been making German Strudel by hand (including stretching the dough) for years, so this wasn’t beyond my reach. This recipe is actually very difficult and labor-intensive, but once they come out of the oven ~ all is forgiven!! Great tip, using essences (oils) to amp up the flavor. Great video, guys!
Can anyone elaborate on the essential oils used to amp up the flavor? Is one of them powdered vanillin mixed in olive oil? What was the second secret ingredient and if the first was not vanillin, what was it? Thank you.
I love Eva’s drive, when she sets her mind to do something, she doesn’t stop until she gets it done, I love that, very determined, very driven, she is meticulous in her art. 🇮🇹❤️🇮🇹
Reminds me so much of everyone in my dear Italian husband's family! 😍🙏
Salvatore's secret ingredient is probably preserved lemons (rinsed and mushed up). Made by salt fermenting lemons for an intense flavour and aroma hit. There are plenty of "recipes" on the Internet but they require lemons, salt and patience. They take anywhere from 30-90 days. Bravo! for the challenge.
I'm definitely crazy enough to make this at home and would love a recipe. Thanks! ;-)
Came here to say exactly this!
Bravissima, Eva!!! Over the years I have spent several weekends making croissants. The sfogliatelle are even more difficult.
Dang he was a tough judge! Good job Eva for not giving up! I can’t believe you made that difficult recipe TWICE 😮💨 You are amazing!
Never miss buying a sfogliatella when I pass through Campania. Makes me happy in a special way nothing else does.
Yes, Alisa and I will make this. We have wanted to make Sfogliatelle for some time now. The recipe will be a terrific start!
Brava, Eva!! You are a better person than I! I wouldn’t be able to make sfogliatelle, but enjoyed your dedication and drive! Brava! 🎉❤
Ava has the patience of a Saint! Absolutely amazing you could make that crust out of flour, sugar, salt and water with a TON of hard work!
That victory on the second try was the motivation we all needed today.
Wow! What an insanely difficult pastry! Eva is a rock star! 🤩 I officially think she can make anything! Extreme kudos to her for creating this not once but twice! And just have to say shame on Salvatore for refusing to even try Eva’s first batch after all the time and effort that took! After all the filling was most definitely secondary in this dessert! Brava Eva! 👏👏
Eva, you showed bravery in knowing you might not get a perfect score, took the feedback positively, and came back and got the approval from the master. That speaks volumes about you! As for "essences".... I have never really heard of them either.
But now we know about the use of essential oil in ricotta based fillings. Think about how many pastries we can improve with this knowledge! It is like we have been given a professional baker's cheat code.
Eva, these were always a holiday treat at Easter and Christmas time. Luckily, we had a great Italian pastry shop in New Jersey, but now that I am in Washington State, it is looking like the only way I will get these again is to make them myself. Ugh! I read somewhere that using a flavoring called Fiori di Sicilia is a really good way to flavor the filling. Thanks for this video. I hope to some day try these at home some day.
I would welcome the challenge! If you do pass the recipe on I would have to wait for a couple of winter days that will trap me in.
Thanks for all of your versions for authentic Italian. I have made all of your take on recipes except for red meat.
Her determination is simply amazing. Her knowledge and abilities is mind boggling. Ava is a one of a kind woman. I'm so glad i found this channel.
Eva is AMAZING!!!! She is the OG of Italian cooks!!!! She's the GOAT!!!! Yes, I want the recipe, but only if Eva comes with it to help (read, "make it.")
I tried this a few years ago and the recipe I used did not call for the lard, so the layers stuck together when I tried to shape the cones. I actually ended up using it as a pie crust and made a pie with the filling and it tasted great. This is definitely one of those dishes that are a labor of love. If I ever get the itch to try it again, I will definitely use the lard. Awesome job Eva. Your perseverance paid off. I felt heartbroken for you after Salvatore wouldn't event taste the first batch, but you won him over in the end!!! BRAVO
Every video I watch of yours makes me want to visit Italy be even more. It has been on my bucket list for a while, but watching your videos, moves it up higher to the top of the list.😉
I'm just crazy enough to try making this! You two are amazing!❤
Wow!!!! Finally!!! I recommended that you show these a long time ago. Loved the video!!!!
I’m never gonna make this.. but maybe Eva’s smooth one.. what I’d love to see though, is a recipe for pasticiotti.. there was a bakery near me that made the best ones but they closed. I was hoping Harper would get into the history of this recipe. Like who was the first person to make crust like that?
Actually, the history of the filling is quite interesting. Our favorite sfogliatelle place in Naples claims to have found the original recipe, we’ve always wanted to do a video with them
Inspiring and delicious. Great combination and congratulations on finding the baking secrets.
Finally, I’ve been begging you to make this! And I finally got my wish! I love and adore sfogliatelle
Wow! This was amazing! Those pastries look delicious! Thank you for sharing ❤
Sfogliatelle are insanely difficult to make and so time consuming. Yes.....put the recipe in your "cookbook"......(I am waiting for you to come out with a cookbook). Great job Eva. You are brilliant and great video Harper!!
This is the best channel!
That was so much fun to watch. Thank you.
Considering Eva nailed such a difficult recipe on only her 2nd attempt, anyone should be proud of her! She is always so willing to keep going to the point of perfection - a true master! It sure would have been nice to see Mama Rosa's opinion but I have a feeling she would have loved either creation.
That was a roller-coaster! Salvatore is a very honest judge 🙈 but the victory of getting his approval is so much sweeter that way 😁
I might wanna attempt this one day, since it's not available here at all. I've never even had one 😮 but perhaps a trip to Italy would be easier 😁
Bravissima Eva, le sfogliatelle sono molto difficili da fare ,ma quando c'e' la maestria e la passione...💥
Eva is a really good sport for attempting such a difficult pastry not once but twice and she delivered big time. These are my favorite italian pastries but it's hard to find a bakery that makes a really good one here in NY. Now I understand why.
Absolutely loved this video so much!! You guys are such a joy to watch each and every single week!!!😊❤️🇮🇹🙌🏻
Bravo Eva!!!That was amazing!!! Sfogliatelle was fathers favorite dessert. His family was from Naples and he never could find a bakery in California to make a good pastry. I would DEFINITELY make this if you posted a recipe!!! Gracie mille🥰
Evita eres un mago en la cocina! ¡Qué talento tienes!
That was a real smile from the master. Well done, Eva! 👏🏻😋
that is absolutely insane! Eva, you are my hero!
I have made Sfogliatella Riccia (just the once -- it's a LOT of work). I made it with a lemon-ricotta-semolina filling. Mine was just as good as and maybe a bit crunchier than the one I had in San Gemignano. These pastries are worth the work if you have the time.
Buon sforzo!
My favourite Italian pastry item. I could honestly eat my body weight in these.
Not crazy enough to try this from scratch, but they are very similar to Pasteis de Nata from Portugal in terms of a slice of "puff pastry" eaked out into a shell.
I bet they tasted great.
Eva LOVES pasteis de nata! I really need to try a good one, I’ve had one of questionable quality in the US…
I would love a Pasteis de Nata. I have watched videos of them many times. Not brave enough to try it😂
I was a baker at an Italian bakery in NY for years. I can tell you that the pastry was passed through a very large machine called a sheeter. This machine was used for other pastries and products as well making it easy to arrive at a perfect width and thinness. The owners were from Calabria and their recipes called for liquid essence as well. This essence was thick and white, no matter the flavor. It is known as liquid emulsion in the US and comes in 1 gallon jugs.
Yay! I've been waiting for this. My absolute favorite dessert. Thank you Eva. I had no idea it was so difficult to make. I have so much respect for you for not giving up. Wow.
I know now that I will never be able to make this myself.
Hi! You two are totally wacky for taking this challenge on, but... OMG!! So good!! Salute!
BTW the company Lorann, in the USA, makes flavor essences for both baking and candy making... For sure they have what you're looking for... I have seen all the essences Salvatore mentioned😊
Good to know! Thanks for the tip!
Thank you for making culture so winderfully accessible.
Also, hell yes. I want to make the hard stuff. Please put the recipe up.
I can’t ,, I’ll never… I admire Eva’s patience.. she’s resilient.. Baravo 🎉
Amazing! They looked like they were absolutely delicious. Well done, Eva!
i made this one time!!! it was a nightmare lmao but came out pretty good. I also wasnt able to find lard at the time so I had to use butter. the lamination with the pasta machine killed me
Well done ,great program !
All of the people you introduce and work with are amazing, and you two are, too! Thank you for broadening my cooking and understanding of the world.
Great job!! So happy you got the approval! You are amazing! I adore you both and am loving your adventures in Italy!
Outstanding job Eva! Your love of real food is addictive.
Eva is a force of nature!!! Forza, Eva! Forza!!!
I've been following you guys since the beginning. You're both very talented and I'm really glad you're getting all the love you deserve 🙂
I absolutely want to make these! These were my grandmothers favorite and no one went to the pastry shop without bringing her some. This brought back great memories, thank you!
She is so determined !!!!
Great job 👍👍
My absolute favorite treat of all time! Thank you so much for sharing this little adventure...I appreciate them even more! You 2 are just cuteness, so I'll leave the pastry making to you. oooxxx
That was amazing to watch! Such dedication! Such perseverance! And it looked delicious! Very inspiring!
I love this show, you guys are great and make such a nice couple. Thanks for all the wonderful food recepies 😊❤❤❤
Very impressive Eva!! Thank you Harper for bringing us this video and special thank you to Salvatore!!!
Oohh!! My favorite dessert! I’m so happy to see this on your channel! 💕
I've been making these every year for Christmas for about 35 years. It's great seeing this on UA-cam.
That's an insane process! Great vid!
Yay Eva! Such patience with a multistep process throughout the recipe!
Thanks guys, it's so wonderful to share our sunday with you both. Grazie mille ciao franco
Wow, that is dedication and skill. Beautifully done Eva. Bravo.
Thank you to Salvatore and many kudos to Eva-she is such an amazing trooper to go a second round at this pastry.
Bring on more Salvatore! I would watch any collab you do with him! What a treat to have access to a master. And Eva, you're truly inspiring!
Good job guys as always !👌👍😃
I would absolutely try this at home! I'm starting culinary school at the end of August for pastry, and I would absolutely love to take a swing at this!
Truly fascinating to watch. Thank you.
Of course we’re going to try this at home!!! Aiming for greatness, thanks for the inspiration.
This is fantastic. Well done guys.
Amazing videos - wonderful! Thank you!
They look so good. I am drooling.