A classic Neopolitan recipe by Executive Chef Anthony Giacoponello, Sebonack Golf Club, Southampton, New York.
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.
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.
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.
2007 Innskillin-Ice Wine, VQA Niagara Peninsula.