GOLF KITCHEN RECIPE: NEOPOLITAN Recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York

 

NEOPOLITAN

Recipe by Anthony Giacoponello, Executive Chef at Sebonack Golf Club, Southampton, New York.

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, visit www.golfkitchen.com

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.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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