Hello friends, today I offer you these fabulous delicious Neapolitans, typical Campanian biscuits filled in this case with custard plus buttercream, truly delicious. It is a dessert made up of two discs of crumbly shortcrust pastry, filled with a fragrant mousseline cream and the edges covered with a crunchy hazelnut crumble. There are many varieties available on the market with very tasty fillings (chocolate cream, pistachio cream, flavored buttercream). These pastries cannot be missing from the tray of Sunday pastries in Naples. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Cuisine: Italian
Ingredients for the delicious Neapolitans, typical Campanian biscuits
- 4 cups all-purpose flour
- 1 cup butter (Or lard)
- 1 cup granulated sugar
- 3 Egg yolks
- 1 egg
- 1 pinch fine salt
- to taste grated lemon zest (Or vanilla essence)
- Half teaspoon baking ammonia (Or baking powder)
- 1 1/4 cups whole milk
- 3 egg yolks
- 1/2 cup granulated sugar
- 4 tbsps cornstarch
- 1 pinch fine salt
- 1 teaspoon vanilla essence (Or vanilla bean)
- 2/3 cup soft butter
- 3/4 cup powdered sugar
- to taste hazelnut crumble
- to taste powdered sugar
Tools
- 1 Leaf hook
- 1 Mixer
- 2 Bowls
- Parchment paper
- 1 Rolling pin
- 1 Round cookie cutter
- 1 Hand whisk
- Electric whisk
- 1 Pastry board
Steps for the delicious Neapolitans
To make the delicious Neapolitans, first you need to prepare the shortcrust pastry. You can knead the shortcrust pastry by hand or in any kitchen robot. I used the mixer. First, put the leaf whisk (K) in the mixer bowl, add the butter together with the granulated sugar, the sifted flour with a pinch of salt, and the grated zest of a lemon, and set the machine to speed 2 for a few minutes. Then add the egg yolks and the whole egg and mix for a few more minutes, finally with the whisk in motion add the baking ammonia and mix for a few more seconds until you get a smooth and homogeneous dough. Compact the shortcrust pastry well and wrap it in cling film, let it rest in the fridge for about an hour. Take the shortcrust pastry from the fridge, flour a pastry board, and roll out the shortcrust pastry with the help of a rolling pin, obtaining a sheet about 1/8 inch thick. With the help of a round cookie cutter, cut out 2 1/2-inch discs of shortcrust pastry. Place all the discs on a baking sheet lined with parchment paper and bake in a preheated static oven at 340°F for about 15 minutes or until golden. Turn off the oven, remove, and let cool.
Pour the milk into a saucepan and place it over the heat to warm up. In the meantime, in a bowl, whisk the egg yolks with the sugar and vanilla essence. Then add the cornstarch, salt, and mix well. Pour the egg mixture into the milk and bring to a boil, stirring continuously with the whisk to avoid lumps and let it thicken completely. Remove from heat, place the cream in a bowl, cover with cling film in contact, and let it cool to room temperature for a few hours.
In a bowl, beat the soft butter with the powdered sugar using an electric whisk, then add the custard at room temperature one tablespoon at a time until a frothy cream is obtained. Place the cream in a piping bag with a plain nozzle and fill the base of a shortcrust pastry disc, close with the other disc pressing lightly to adhere well. Once the biscuits are formed, dip the edges in the hazelnut crumble, making it adhere well to the cream.
Arrange the delicious Neapolitans on a serving platter and serve. I hope you like my latest recipe, see you next time, friends.
STORAGE, ADVICE AND NOTES
The delicious Neapolitans, typical Campanian biscuits, can be stored for a few days. The custard can also be made the day before. The butter must be very soft for the success of the soft and airy cream.
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