Neopolitan
Ingredients Preparation
Pastry Cream 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) 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
1 sheet Puff Pastry
2 cups Strawberries (quartered)
¼ cup Granulated Sugar
1 qt. Heavy Cream
½ cup Powdered Sugar
2 cups Whipped Cream
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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DIANA DELUCIA
This is an excerpt from Golf Kitchen, a cook book
surrounding the Private Golf Club and Resort Industry.
No part of this content (text or images) may be
reproduced without written consent of Golf Kitchen
CEO, Diana DeLucia. diana@golfkitchen.com
Volume 3 • Issue 40
49