neopolitan

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

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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.

The Sebonack clubhouse 
Image by Larry Lambrecht courtesy of Sebonack Golf Club.