Destination Golf - August 2017 * - Page 49

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. Books are available at :, or Special Autographed books from our Kiawah Island Club event are available in very limited quantities, email 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. Volume 3 • Issue 40 49