Each layer of pastry dough in this delicate creation tells the story of traditional pastry, while the sumptuous chocolate filling adds a touch of modern decadence.
Perfect for chocolate and pastry lovers, this recipe offers a symphony of textures and flavors that dance on the palate.
Whether you want to impress dinner guests or simply indulge in a moment of sweet bliss, these chocolate sfogliatelle will captivate and delight you.
Makes about 12 Sfogliatelle
- For the puff pastry:
- 4 cups of all-purpose flour
- Approximately 3/4 cup of water
- A pinch of salt
- 14 tablespoons of lard (or unsalted butter, for a non-traditional version)
For the chocolate pastry cream filling:
- 2 cups of whole milk
- 1/2 cup of granulated sugar
- 4 egg yolks
- 1/4 cup of cornstarch
- 5.3 ounces of dark chocolate, finely chopped
- 2 teaspoons of pure vanilla extract
For the topping:
- Powdered sugar for dusting
- 3.5 ounces of dark chocolate for decoration
Puff pastry preparation:
- In a large bowl, mix the flour with the salt and gradually add water, kneading until you have a smooth and elastic dough.
- Form the dough into a ball and let it rest for about 30 minutes covered with a damp cloth.
- Roll out the dough into a very thin sheet on a floured surface.
- Spread the lard (or butter) evenly over the sheet, then roll the dough onto itself to form a cylinder.
- Cut the cylinder into 1/2-inch thick disks.
Chocolate pastry cream preparation:
- In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
- Remove from heat and immediately add the chopped dark chocolate and vanilla extract, stirring until the chocolate is completely melted and the mixture is smooth.
- Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold and set.
Forming the sfogliatelle:
- Take a disk of dough and with your fingers, widen the center to form a sort of cone.
- Fill it with the chilled chocolate pastry cream, then close the sfogliatelle by pinching the edges to seal it well.
- Repeat with all the dough disks.
- Preheat the oven to 400°F (200°C).
- Place the sfogliatelle on a baking sheet lined with parchment paper.
- Bake the sfogliatelle for about 20-25 minutes or until they are golden and crispy.
Remove the sfogliatelle from the oven and let them cool on a wire rack.
Once cool, dust the sfogliatelle with powdered sugar.
Melt the remaining 3.5 ounces of dark chocolate and use a teaspoon or a piping bag to drizzle chocolate over the sfogliatelle.