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. [email protected]
Volume 3 • Issue 40
49