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neopolitan

4/14/2018

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A classic Neopolitan recipe by Executive Chef Anthony Giacoponello, Sebonack Golf Club, Southampton, New York. 

Serves 1-2


Ingredients

Pastry Cream
​
  • 4½ oz. Corn Starch
  • 12 Egg Yolks
  • 11½ oz. Granulated Sugar
  • 1½ qt. Whole Milk
  • 3 Vanilla Beans
  • ¼ tsp. Salt
  • 2 oz. Whole Butter (soft)

Neapolitan

  • 1 sheet Puff Pastry
  • 2 cups Strawberries (quartered)
  • ¼ cup Granulated Sugar
  • 1 qt. Heavy Cream
  • ½ cup Powdered Sugar
  • 2 cups Whipped Cream

Preparation

Pastry Cream

Combine the cornstarch, egg yolks and sugar in a bowl. Whisk well until light and fluffy. 

Combine the milk, vanilla beans, and salt in a saucepan then bring to a boil.

Temper the egg yolk mixture by gradually adding 2 oz. ladles of the milk mixture at a time. After the egg yolk mixture is hot add the remaining milk mixture then return to the saucepan. Over medium-high heat whisk constantly until the mixture is thick, about 5-7 minutes. 

Place the mixture into a mixer with a paddle attachment. Add the butter and mix on low until cool, about 45 minutes. 

Place the mixture into a container and let cool overnight. 

Neapolitan

Cut a sheet of puff pastry 3-inch x 3-inch.

Bake on a ½ sheet tray in an oven at 335°F for 35 minutes. Let the puff pastry cool then cut in half length wise. 

In a bowl quarter 1 pt. of the strawberries then add the granulated sugar and let sit for 30–40 minutes.

Lightly whisk the heavy cream then add the powdered sugar and whisk another 10 seconds.

In a piping bag add the pastry cream with a star tip. In a different piping bag add the whipped cream with a star tip. 

On the bottom piece of the split puff pastry shell pipe a thin layer of the pastry cream.

On top of the pastry cream pipe a generous layer of the whipped cream then place the puff pastry gently on top. You want to keep the fluff and height. 

Assembly

Arrange the completed Neapolitan on a plate as shown in the picture. 

Place a nice pile of the remaining strawberries in front of the neapolitan. 

Wine Match

2007 Innskillin-Ice Wine, VQA Niagara Peninsula.
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