Vanilla puff pastry: sic et sempliciter, a simple delight
This super thin vanilla puff pastry is an acrobatic combination of ingredients and flavours.
«The architecture and engineering challenge we set for the pastry art – says Fabrizio Fiorani, pastry chef of Ciccio Sultano’s Restaurant – was to create a dessert with four layers of puff pastry. Fifty per cent of the dough is made of ancient Sicilian grains, with a some bran which gives that biscuit-like toasted effect.
«The vanilla cream features as well an addition of pure almond which makes it particularly enjoyable». Photos: Giuseppe Bornò.
Ciccio Sultano
A practical mind
