@Donna Peroche You forgot to capitalize the "w" at the start of your sentence, you added a space near your coma, it shouldn't have any spaces behind it. And plus why are you judging grammar for a TH-cam video, these are comments that took less than a second to think and write.
I never tire of this video, I love how Carlos is baking with his son. I think he’s a great role model to teach kids how to bake in the kitchen. Carlos, if you’re listening, you should have a show with you and your son or you and your kids baking to get kids to bake. Love it!
Its not as hard as it looks. You have to remember he is making a huge amount and that makes it look intimidating .You would only make a small amount. The thing that is also advantageous is when making these is a spacious kitchen .
Growing up in Baltimore, I've never heard of these called lobster tails until I started watching Cake Boss, we always called it Sfogliatella (shvoo-ya-dell)... And I'm almost as Italian as Buddy. I've had them from Carlos in Hoboken and I have to say they were very very good!
As an Italian-Australian I believe the English name or word has always been lobster tail as that's what they look like but they are a little different here. We don't use cream fillings. So it's not American word but the way the Americans do it is commonly known lobster tail more so than its origin name Sfogliatella
I come from a VERY Italian neighborhood (South Ozone Park/Ozone Park, NY). Gotti Country. Goodfellas took place in my neighborhood. If you went to a bakery out there, Sfogliatella look more like little clam shells and they have this cheese flavored something-or-other inside. Lobster tails are made with what tastes like a very thick whipped cream. I think in another video he called it "French cream." I was so excited to see Lobster Tails at Stop & Shop when I got here to CT because after 11 years in Florida I was missing them. As I was walking away I noticed chocolate chips and I asked what was inside and they said cannoli cream. :( I don't like cannolis. The woman in the supermarket told me that I could probably find what I'm looking for at Carlos Bakery. They have one in the casino here. Twice the price as the supermarket but worth it. I just need to stock up when I go back to Queens.
I was born and raised in italy, I can confirm that we call those “aragoste” which translates to “lobsters”, and smaller (and without filling) ones are called “sfogliatelle”, which is pronounced with an “f”, a solid “t” (not a d) and the last “e” is like the “e” in “mozzarelle”
I can't get over how big Carlos has gotten. You guys should be very proud of him. Passing on tradition and teaching Carlos the Carlos bakery way. It ain't good unless you're messy. Well done boy.
I've been watching Cake Boss since I was 8 and now 11 years later I'm still watching your stuff because everything Buddy bakes from cakes to pastries is just so mesmerizing 😍 Going to Carlo's Bakery is on my bucket list ✨
@@gpaderx6105 well I mean Carlos bakery is so know for cake boss. Buddy made a bunch of amazing cool cakes. My favorite though was the one when he made the Easter bunny cake. That was adorable! 🎂🐇🐰
@@FedeCapua That's not a proper baker's recipe, needs to be done by weight instead of volume and provide humidity and temperature. It is enough to make something vaguely similar though.
@@quadreb Don't tell me😂 I'm Italian, we use weight measures by default. I guess this was made for the American audience, so it makes sense that the recipe has volumetric measures. Actually I don't really get why sometimes people get upset when given weight instead of volumes, the use of a scale is pretty straight forward 🤷
That’s so cool that his 7-year-old son is named Carlo and gets involved in baking with him! He knows that one day, he will inherit this family business.
Um... You're talking about bakery sweets here, Lola. Within reason, you should expect them to be nothing but fat, starch, and sugar. They aren't trying to be and never will be nutritious and healthy. Sweets like this are supposed to be occasional treats that you don't get regularly. After all, if you get too used to something, it's not as special anymore.
Hey Buddy at our interview in munich, i was curious what lobster tails are, because i did not know them. Now I know and am happy when I'm in the US to try them, because they look very delicious 😍😋. Kind regards from Germany Nicole
I’m making these, I’m a home baker, and I’m so intrigued by these pastry tails! If it’s hard to do, I’m first in line to do it! my sweet hubs bought me a non commercial pastry Sheeter machine..I am sooooo excited!!
Veg shortening isn't any more unhealthy now than butter but yes butter and vegetable shortening are both fats that can be substituted for each other in baking.
Can't wait to try these when I'm in New York in about two weeks...pretty sure I don't know what to choose when I'm there.. Everything always looks so good!!
They are in Hoboken, new jersey. You can take a ferry from new york to new jersey then walk. You should go to the pizza shop on the corner in front of Walgreens. It's sooo good
While they are based in Hoboken NJ, they also have another bakery in Ridgewood NJ. I'm not too sure if they have expanded anymore but you can get a ferry from NY to NJ to get there :)
@@tennisgirll18 How did your Lobster Tail Quest go? Lol. I would have pointed you to Howard Beach NY. It's the next neighborhood over from where I grew up and unlike my old neighborhood which is now very diverse, Howard Beach does tend to still lean extremely Italian.
I just had this pastry for the first time recently. I bought it at an Italian Super Market. I really enjoyed it. It is an italian pastry, that is called Sfogliatella. Which I heard for the first time in the bakery scene in the Sopranos. I couldn't pronounce it properly if my life depended on it, so I am glad they give it the alternative name of lobster tail.
Going to make this for my husband this weekend. (In all fairness, I'm a trained pastry chef...) . Never made these before! So you're putting a choux in the puff pastry before baking??? Very clever! Thank you, Chef!
WOW, it looks sooo good! Wish I couls attempt banking some! But Ir can't. Don't know anything about banking. Lil Carlo Is so cute!!! PS. Do you offer Pasteur courses on site/ line?
I hope you get the chance to - they are simply amazing!!! My husband brought me 4 home from the bakery as a surprise last year and I was in heaven. They are so flaky and light, and the cream is so rich and silky. They're pretty darn special :)
Guys no need to argue about things. These videos are meant to instruct and inspire you to try making things on your own. However, like when reading something you have to watch the video carefully to comprehend what is going on. Buddy said several times they are dough that is filled with a cream puff dough (French pate a choux) before baking.This shows the French influence on Italy as they do share a border. In fact the dough he made is nothing more than croissant dough that is rolled up instead of being folded to create the layers. This can be done because shortening does not melt at room temp like butter does when making croissants. Finally the pastry cream he used has whipped cream added to it for texture. As he said it is an ice cream like cream aka cream anglaise (base for French ice cream). However, because this is normally to runny I think that he used a pastry cream (French) which is thicker and has a similar flavor. The whipped cream is added to lighten the cream and to add structure as the fat it it sets up when chilled. This is called a creme Chantilly or Chantilly cream (also French). So an Italian dessert pastry made using French techniques. Shows how other cultures adapt things from other cultures. LOL
I love Cake Boss I became obsessed with the show when I was about 16 years old I want to be qualified to work for Carlo's Bakery and get the experience to bake like the cake master himself
I like Carlos’ idea of the French fry idea! So cute! Makes me want to go to Jersey but since I live in Washington State, I won’t be going to soon. However, I wouldn’t mind if you wanted this grandma a few of your delicious treats! If you have a couple to spare! Hehe
Carlo is so cute, I remember when he was born when Cake Boss was on.
I remember, I feel old now
What a sweet dad! Not critical with teaching his son at all. Just starting him with the love of baking. So precious to watch!
I love how patient he is with his son!
@Donna Peroche really...why you talk like that...was it necessary
@Donna Peroche Your toxic af in all the comments you make
@Donna Peroche You forgot to capitalize the "w" at the start of your sentence, you added a space near your coma, it shouldn't have any spaces behind it. And plus why are you judging grammar for a TH-cam video, these are comments that took less than a second to think and write.
Probably because he's on camera lol
@@Splash滴 you're not "writing" thought it's texting or maybe typing?
Buddy: and where do I work?
Carlo: Carlo's Bakery.
Buddy: And who's bakery is that?
Carlo: Mine.
Buddy: Yeahhh🤗
Love that! So family oriented!🙆🏻♀️
Ur hot chey
Sedillos -_-
Lmao he didn’t even know how old his own son is.😂😂😂
@@Ozzy_boi20 no, parents usually say that to for them to tell people
It is Carlos bakery because it says Carlos bakery.
I never tire of this video, I love how Carlos is baking with his son. I think he’s a great role model to teach kids how to bake in the kitchen. Carlos, if you’re listening, you should have a show with you and your son or you and your kids baking to get kids to bake. Love it!
his name is Buddy not Carlo. Carlo is the sons name lol he was named after the bakery.
It's the most beautiful feeling to watch a father teach his children x bless ur family Michelle UK
*Who else watched this whole video, and isn’t planning on making it?*
About to do a test run
Me.
Its not as hard as it looks. You have to remember he is making a huge amount and that makes it look intimidating .You would only make a small amount. The thing that is also advantageous is when making these is a spacious kitchen .
I just ate one while watching this!
DeadAss
Growing up in Baltimore, I've never heard of these called lobster tails until I started watching Cake Boss, we always called it Sfogliatella (shvoo-ya-dell)... And I'm almost as Italian as Buddy. I've had them from Carlos in Hoboken and I have to say they were very very good!
Will Martell that’s their American name. But everyone in my family calls them “shvooyadell” too. And the call cannolis ganollis haha
As an Italian-Australian I believe the English name or word has always been lobster tail as that's what they look like but they are a little different here. We don't use cream fillings. So it's not American word but the way the Americans do it is commonly known lobster tail more so than its origin name Sfogliatella
The American version of sfogliatella isnt traditional due to the filling isnt the same.
I come from a VERY Italian neighborhood (South Ozone Park/Ozone Park, NY). Gotti Country. Goodfellas took place in my neighborhood. If you went to a bakery out there, Sfogliatella look more like little clam shells and they have this cheese flavored something-or-other inside. Lobster tails are made with what tastes like a very thick whipped cream. I think in another video he called it "French cream." I was so excited to see Lobster Tails at Stop & Shop when I got here to CT because after 11 years in Florida I was missing them. As I was walking away I noticed chocolate chips and I asked what was inside and they said cannoli cream. :( I don't like cannolis. The woman in the supermarket told me that I could probably find what I'm looking for at Carlos Bakery. They have one in the casino here. Twice the price as the supermarket but worth it. I just need to stock up when I go back to Queens.
I was born and raised in italy, I can confirm that we call those “aragoste” which translates to “lobsters”, and smaller (and without filling) ones are called “sfogliatelle”, which is pronounced with an “f”, a solid “t” (not a d) and the last “e” is like the “e” in “mozzarelle”
Awwwww - Carlo is on trend as a two-fisted lobster-tail eating cowboy!!! Love these family moments!!!!!!
The way little Carlos ate made me even more hungry. He definitely enjoyed them
I can't get over how big Carlos has gotten. You guys should be very proud of him. Passing on tradition and teaching Carlos the Carlos bakery way. It ain't good unless you're messy. Well done boy.
Dang buddy is getting old I've been watching for too long lol
And he's super tan LOL
Still hot though
So adorable to see a good father interacting with his son.
Alright.... who here wants to meet up so we can pull that log of dough. I certainly got no body to do it with at home.
Lmao
Hahhahaa
Im down!
Me
F
loved that father and son interaction, too cute!
That little one is adorable with the pastry cream all over his sweet face! Lol
I've been watching Cake Boss since I was 8 and now 11 years later I'm still watching your stuff because everything Buddy bakes from cakes to pastries is just so mesmerizing 😍 Going to Carlo's Bakery is on my bucket list ✨
Bless your bakery and your family. I love how sweet you are to your son .i hope one day he appreciates what you built
They recently did these as a showstopper challenge on Great British Bakeoff. That version seems more realistic for the home baker.
I just show that episode as well. I would like to try it one day
Had my first lobster tail in New York last week and it didn’t disappoint. The flaky pastry and cream combo was incredible!
I love how you encourage Carlo to practice.
I feel so blessed that my partner is such a great dad too Buddy!
More like when I think of Carlos bakery I think of the cake boss 🎂
Hahahahahahaha.. true. Lol
@@gpaderx6105 well I mean Carlos bakery is so know for cake boss. Buddy made a bunch of amazing cool cakes. My favorite though was the one when he made the Easter bunny cake. That was adorable! 🎂🐇🐰
Lol the zoom up to buddy’s face was too funny. Carlos is very confident and I love that ! 🤩
so much style while he's baking. Im usually astonished not just at the taste of the pastries but the tradition too.
I wonder how many of these they accidentally dropped on the floor while doing the two man stretch.
Peepeesauce that's what I was thinking, those probably still used it even tho it was drop for a sec, heat kills bacteria anyways 😂
But nobody could make this at home.
Khawaja Waleed
Exactly. He revealed his recipe knowing he wouldn’t lose his customers.
The recipe is in the description box...
@@FedeCapua That's not a proper baker's recipe, needs to be done by weight instead of volume and provide humidity and temperature. It is enough to make something vaguely similar though.
@@quadreb Don't tell me😂 I'm Italian, we use weight measures by default. I guess this was made for the American audience, so it makes sense that the recipe has volumetric measures.
Actually I don't really get why sometimes people get upset when given weight instead of volumes, the use of a scale is pretty straight forward 🤷
This can definitely be made at home. While weight measurements are preferred, volume measurements would never scare a baker worth their salt. 😘
4 years ago I started watching Cake Boss, & I've been hooked ever since. Buddy has magical hands, & talent.
That’s so cool that his 7-year-old son is named Carlo and gets involved in baking with him! He knows that one day, he will inherit this family business.
That's so funny!!! Like a french fry. Carlos face is priceless when he said that!!! Soooooooo great!!! Lololol
The face of buddy when carlo says like a French fry. Lol
I know! Soooo cute!!! And then he said "Okaaay" ... hilarious!!! 😅😅😅😅
Ya let me go get my sheeter and my Choochio out of the garage.
John this made me die of laughter
You can do a smaller recipe and you can roll it by hand.
Eating one of these from Carlos Bakery is on my bucket list! Yumo. Thanks for sharing this!!❤️😎
Buddy, you almost have the Floss Dance down! I'm impressed!!❤️🤣😎
Same!! That and the canoli 😍😍
I was eating one while watching...
I LOVE that crunchy, crispy sound it makes when they first break it open! It look delicious! 😋
I have been waiting for this for SO long!!! Now I feel like I can try my attempt to make Lobster Tails at home!!! Thank you for the great tips!!
Buddy: *“light and airy”*
Me: *them calories ain’t light tho 😅*
Lola Moon
My diet: exists
Carlos bakery: yeet that outta here
Um... You're talking about bakery sweets here, Lola. Within reason, you should expect them to be nothing but fat, starch, and sugar. They aren't trying to be and never will be nutritious and healthy. Sweets like this are supposed to be occasional treats that you don't get regularly. After all, if you get too used to something, it's not as special anymore.
😂😂😂😂
Aurora Oltjenbruns
I T W A S A J O K E
Ok, but at 5:19 they fill it with cream puff mix before bake!! HOW is airy??? I don't get it... Please someone be mercy to me and explain me =(
Hey Buddy
at our interview in munich, i was curious what lobster tails are, because i did not know them. Now I know and am happy when I'm in the US to try them, because they look very delicious 😍😋.
Kind regards from Germany
Nicole
Little Carlo is so cute, such a sweet little boy!
This is the most mesmerizing thing I’ve ever scene, screw slime, we have buddy and his supper cute son! Seriously, that kid is so freaking cute
Carlo is sooooo cuuuuuuute, I agree. This made the show more enjoyable to watch. OMG i hope he becomes a great baker too!!!!
"French fry with butter cream"...the look on Buddy's face was funny. Looks delicious.
In Italy we call these "code di aragosta" they're delicious! Here you can find also some with cream on top and chocolate in the bottom 😍🇮🇹
lobster tail vuol dire "coda 'aragosta". LoL
@@alec984 wot?
@@bq419 wot cosa??
Oh man, your face when your son said it was like a french fry with buttercream in it. That gave me a good laugh.
aww Carlo is getting so big aww
Lmao you're like the same age as him
I’m making these, I’m a home baker, and I’m so intrigued by these pastry tails! If it’s hard to do, I’m first in line to do it! my sweet hubs bought me a non commercial pastry Sheeter machine..I am sooooo excited!!
Yeah!!! Been waiting for this video for so long!!!!!!❤️❤️❤️
Such an incredible amount of work and experience goes into making these. I’ll appreciate lobster tails a little more in future. Great video!
Tomorrow I’m going to Carlos bakery in Marlton , to spend half of my check on Cannolis and Lobster tail !
From rural Australia. Thank-you for sharing. I saw these on Cake Boss years ago and wondered about them as I've never seen them before.
Best. Birthday. Present. Ever!!! I’ve been waiting for this video.
Love it! French fries but you put butter in it 😂😂 the best answer! So sweet! Love the lobster tails
Yummy!!😋 This would go good with a hot cup of tea or a tall glass of milk☕🥛💙
Thanks for Sharing Buddy🤗
BillieJo Thompson ftlp
I seriously love their relationship!!!!
I can see him taking over Buddys someday the way he really wanted to make it on his own. :)
Italian pastry-making is the best in the world.
Visit France and you’re mind will change
@@babygirl-vi7ws seriusly? Italy is better than france, shut up
@Donna Peroche and you eat carbonara with cream
Little Carlo said that with so much confidence lol 😂🤣
Is butter usable instead of the unhealthy veg shortening?
Veg shortening isn't any more unhealthy now than butter but yes butter and vegetable shortening are both fats that can be substituted for each other in baking.
Authentic lobster tails calls for using fresh rendered lard which is better for you than butter or Crisco. Find it at a local market
Great video ! I call this Sfogliatelle . Love the father to son instruction !
Hola Buddy, feliz de verte, desde Chile con cariño.
I love the bond, I pray to one day share moments like this with my children…GOD BLESS 🫶🏾🙏🏾
*OMG CARLOS IS SO ADORABLE 😩😂❤️*
Outstanding work! Such a beautiful video.
Hats off to Carlos Bakery for being the very best in the Garden State! No one beats them!
Can't wait to try these when I'm in New York in about two weeks...pretty sure I don't know what to choose when I'm there.. Everything always looks so good!!
They are in Hoboken, new jersey. You can take a ferry from new york to new jersey then walk. You should go to the pizza shop on the corner in front of Walgreens. It's sooo good
While they are based in Hoboken NJ, they also have another bakery in Ridgewood NJ. I'm not too sure if they have expanded anymore but you can get a ferry from NY to NJ to get there :)
They have a NY bakery - go the hazelnut cannoli! YUM
@@isabellam6196 anymore suggestions?
@@tennisgirll18 How did your Lobster Tail Quest go? Lol. I would have pointed you to Howard Beach NY. It's the next neighborhood over from where I grew up and unlike my old neighborhood which is now very diverse, Howard Beach does tend to still lean extremely Italian.
I see a master in the making. What a loving dad. ❤️
I love it with chantilly cream.
I just had this pastry for the first time recently. I bought it at an Italian Super Market. I really enjoyed it. It is an italian pastry, that is called Sfogliatella. Which I heard for the first time in the bakery scene in the Sopranos. I couldn't pronounce it properly if my life depended on it, so I am glad they give it the alternative name of lobster tail.
OMG look how big Carlo has gotten!!! I love when Buddy brings his kids in :)
Going to make this for my husband this weekend. (In all fairness, I'm a trained pastry chef...) . Never made these before! So you're putting a choux in the puff pastry before baking??? Very clever! Thank you, Chef!
Wow I watched the premiere of when Carlo was born! ♥️ I feel very old now 😂♥️
I love the way he pronounces the English Language. As an Spanish Language Speaker i find it out very clear and entertaining.
So basically it’s a croissant filled with delicious cream cheese 😋❣️🖖🇨🇦😍
It’s actually custard cream with a bit of baileys Irish cream
No cheese in it at all.
Emily Martineau no cheese just whip heavy cream than mix it in with the custard cream n add the baileys Irish cream.
@Pink AK love it!
Croissant is a little soft while this lobster tail is crunchy AF
100 /100 Carlo and Buddy. God bless you 😍
His look when the little Carlos say its taste like a frenchfry xD
Carlo (Italian)
Not Carlos (Hispanic)
Huge difference in that one letter.
Buddy is just the best, he’s made for TV!
WOW, it looks sooo good! Wish I couls attempt banking some! But Ir can't. Don't know anything about banking.
Lil Carlo Is so cute!!!
PS. Do you offer Pasteur courses on site/ line?
hmmmm...Yes, Buddy. Just like that. You are so skilled and I have admiration for it. Love that you are passing the skills down to your son. God bless
Make those at home...yeah I'll get right on that. They look really good though.
You are the best Buddy. Miss you TV programmes. This is the most difficult pastry I have yet see. I can't make it ... wow
Never cliked on a vídeo faster in my life💜💜💜💜💙💙💙💙
Can't wait to make them, ! They looks scrumptious Thanks Carlos!!💕God bless you all!
Omg im dying to try something once from carlos bakery
Buddy me encantan tus videos son muy bonitos algún día iré q concerte en persona ese es mi sueño 😊🎂
Habrá alguien q hable español aquí??
Si!
🙋🏻♀️
👍
Un poco ;)
Yo no xd
Omg buddy’s reaction was priceless lol 😂
I have to try this pastry from Cake Boss... that is my goal om 2020!🙏
I hope you get the chance to - they are simply amazing!!! My husband brought me 4 home from the bakery as a surprise last year and I was in heaven. They are so flaky and light, and the cream is so rich and silky. They're pretty darn special :)
Loved this! Carlose was so patient with carlose jr
A French fries but you put butter in it
Buddy looked like: "ThIs KiD Is a GeNiUs CoOkEr
aren't french fry lol are italian pastry cake originally from napoli
@@italainspice I'm talking about his son and what he did
Guys no need to argue about things. These videos are meant to instruct and inspire you to try making things on your own. However, like when reading something you have to watch the video carefully to comprehend what is going on. Buddy said several times they are dough that is filled with a cream puff dough (French pate a choux) before baking.This shows the French influence on Italy as they do share a border. In fact the dough he made is nothing more than croissant dough that is rolled up instead of being folded to create the layers. This can be done because shortening does not melt at room temp like butter does when making croissants. Finally the pastry cream he used has whipped cream added to it for texture. As he said it is an ice cream like cream aka cream anglaise (base for French ice cream). However, because this is normally to runny I think that he used a pastry cream (French) which is thicker and has a similar flavor. The whipped cream is added to lighten the cream and to add structure as the fat it it sets up when chilled. This is called a creme Chantilly or Chantilly cream (also French). So an Italian dessert pastry made using French techniques. Shows how other cultures adapt things from other cultures. LOL
Thanks buddy you are the best at cakes and everything
They look so good! I need to try one! I love so much that just as family had him help out he has his kids help out. Family is everything. 😎
wow now i am craving a lobster tail
Oh my word! They look AMASING and DELICIOUS!! They are sooooooooooo crunchy!!
I’ve NEVER had one and I REEEEEALLY want one now!!
5:42 my face when my kids don’t know how to do something right...😑
Well guess who’s fault it is? It’s the person who commented right above me. 👆🏽
AwesomeAna lol I know right?! 😝
Such an awesome and loving Dad.
awesome and the two of you are fantastic 😊😊😊
Can butter be used instead of shortening, and would it produce the same effect...or would it be too much and ruin it?
I am shocked he didn't use wood and fondant.
I love Cake Boss I became obsessed with the show when I was about 16 years old
I want to be qualified to work for Carlo's Bakery and get the experience to bake like the cake master himself
"Squeeze and pull", that's a movement I'm familiar with.
Lobster tails with cannoli cream >> Lobster tails with Custard cream
A French fri with a butter in them 😂
I like Carlos’ idea of the French fry idea! So cute! Makes me want to go to Jersey but since I live in Washington State, I won’t be going to soon. However, I wouldn’t mind if you wanted this grandma a few of your delicious treats! If you have a couple to spare! Hehe