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https://www.raiplay.it/programmi/esem... - Antonio Paolino makes the delicious Neapolitan, which is a dessert made of two discs of crumbly shortcrust pastry, filled with a fragrant custard to which butter cream is also added. This is the classic version and is known throughout Italy, but Antonio enriches it by integrating the cream with hazelnut paste (which has the consistency of oily butter). Once the dessert is ready, the cake is decorated with crunchy chopped hazelnuts to cover the edges. Ingredients for the shortcrust pastry: 150 g icing sugar, 250 g butter, 400 g 00 flour, 100 g potato starch, a pinch of baking powder, 1 tablespoon vanilla extract, 2 egg yolks, grated lemon zest, salt For the custard: 400 g whole milk, 4 egg yolks, 90 g sugar, 40 g corn starch For the butter cream: 130 g butter, 90 g sugar, 40 g hazelnut paste For the garnish: chopped hazelnuts, 50 g whole hazelnuts, 40 g icing sugar Cooking: 175°C for 25 minutes