Neapolitan Pudding with Strawberries

Name: Neapolitan Pudding with Strawberries
Cook time: 35 min
Total time: 35 min
Cuisine: European
Ingredients: egg yolks — 4 pcs; cornstarch — 35 g; sugar — 100 g; milk — 500 ml; vanilla extract — 1 tsp; bittersweet chocolate — 75 g; strawberry — 250 g; sugar — 25 g; cornstarch — 15 g

35 minutes

Medium

This delicious triple-layered pudding is a feast for the eyes and the palate. It's a symphony of vanilla, chocolate, and strawberry where every flavor beautifully intertwines. But it's the delicate, melt-in-your-mouth creamy texture that truly sets it apart.

This pudding is, at its core, a classic Pastry Cream (Crème Pâtissière) – a surprisingly simple yet fundamental skill in baking. You absolutely have to try it; it's destined to become a top favorite!

Desserts & Sweets European cuisine

3 hours ago

Ingredients for 6 servings:

For Pudding

For Strawberry Layer

strawberry
250 g
sugar
25 g
cornstarch
15 g

Recipe:

Ingredient Notes:

Strawberries: You can use both fresh and frozen strawberries in this recipe with equally great results. If using frozen, simply thaw them before cooking.
Chocolate: For the best flavor contrast against the strawberry and vanilla layers, bittersweet chocolate is recommended in the ingredient list. While milk chocolate can be used, it will result in a less pronounced flavor contrast and a sweeter overall dessert. The form of chocolate doesn’t matter here; feel free to use bars or chips.
Milk: This recipe calls for regular whole milk (medium fat content). For an extra rich and creamy flavor, you can swap it out for half-and-half (typically 9-11% fat) or partially replace some of the milk with heavy cream.
Sugar: You’ll need regular white granulated sugar for this recipe.
Starch: Cornstarch is the optimal choice for this pudding. It provides a gentle thickening without imparting any off-flavors. If you choose to substitute potato starch, use half the amount by weight.
Vanilla: To add vanilla flavor, you can use vanilla extract as indicated in the recipe, or vanilla sugar. If using vanilla sugar, you’ll need 2 teaspoons, and you should proportionally reduce the amount of regular white granulated sugar in the pudding to balance the sweetness.

Let’s start cooking.

Make the pastry cream. Whip the egg yolks, vanilla extract, sugar, and cornstarch together until the mixture is light and fluffy.

Bring the milk to a boil. While stirring constantly with a whisk, slowly pour the milk into the yolk mixture. Pour the mixture back into the saucepan and place it over medium heat. Cook, stirring constantly, until the mixture thickens. Remove from heat.

Divide the mixture in half. Add finely chopped chocolate to one half and stir until dissolved.

Purée the strawberries with sugar and starch using a hand blender or food processor.

Pour the mixture into a saucepan, place it on the stove, and bring it to a boil while stirring constantly. Remove from heat.

Layer the pastry cream and strawberry purée in glasses. Refrigerate until completely set, about 2-3 hours.

Enjoy!

This Neapolitan Pudding with Strawberries recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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