GONE WITH THE WIND typical Neapolitan pastries with choux pastry, soft and light donuts typical of Campania, perfect for breakfast or a snack.
The “Gone with the Wind” are a delicacy of the Neapolitan pastry tradition, loved by young and old alike for their lightness and goodness. These choux pastry donuts are a true masterpiece of simplicity and taste, perfect for any time of day.
The recipe for “Gone with the Wind” pastries is incredibly simple and quick to prepare. They are small choux pastry donuts, covered with sugar granules or powdered sugar and sometimes enriched with delicious Nutella or chocolate. The choice of decoration ingredients depends on personal taste, but the result is always a soft and irresistible dessert, perfect for a sweet break or as a dessert after a hearty lunch.
The story of the “Gone with the Wind” dates back to the creative genius of Pasquale Colmayer, a pastry chef from Naples, who wanted to create a light and delicate dessert like the wind itself. His invention quickly spread, soon becoming an icon of Neapolitan pastry. Thanks to its soft consistency and delicate flavor, these choux pastry donuts have become a must for birthday parties and every special occasion.
Thanks to their simplicity and versatility, the “Gone with the Wind” are perfect for satisfying every sweet craving. They can be enjoyed as a dessert after dinner, accompanied by a cup of coffee or tea, or as a light dessert to share with friends and family. In any case, they are destined to conquer the palate of all who taste them.
Join me in the kitchen today for gone with the wind typical Neapolitan pastries.
Published October 24, 2016 21:13
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 40 Minutes
- Portions: 6-7
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1 oz sugar
- 1.75 oz butter
- 1 pinch salt
- 1 cup water
- 1.25 cups all-purpose flour
Steps
Pour the water into a saucepan, add the sugar, butter, and a pinch of salt.
Once the butter is melted, add the flour and mix with a wooden spoon.
Cook and stir until the flour detaches from the edges.
Cook for a few more minutes, turn off the heat, add the eggs one at a time, let the first one absorb, then move to the second, let it absorb well and add the third.
You can also do everything with a mixer.
Sprinkle the Neapolitan pastries with granules and bake at 350°F for 15-20 minutes.
Turn off and let cool in the oven for a few minutes.
Remove from the oven and sprinkle with powdered sugar or Nutella or a simple chocolate cream.
The gone with the wind pastries are ready to be enjoyed.
Bon appétit
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GONE WITH THE WIND typical Neapolitan pastries
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FAQ (Questions and Answers) GONE WITH THE WIND typical Neapolitan pastries
What is the origin of the name “Gone with the Wind” for these pastries?
The name “Gone with the Wind” for these Neapolitan pastries derives from the desire of pastry chef Pasquale Colmayer to create a dessert as light and delicate as the wind itself. This name evokes the lightness and softness of the pastries, perfect to enjoy on any occasion.
What are the main ingredients of the “Gone with the Wind”?
The main ingredients of the “Gone with the Wind” include flour, butter, sugar, and eggs.
How are they decorated?
They can be decorated with sugar granules, powdered sugar, Nutella, or melted chocolate. The choice of decoration ingredients depends on personal taste and adds a touch of sweetness and creativity to the pastries.
Can they be stored for a long time?
These choux pastry donuts are best enjoyed fresh, but they can be stored in an airtight container at room temperature for a few days. However, it is advisable to consume them as soon as possible to enjoy their light texture and fresh flavor.
