Neapolitan Waffles Recipes

NEAPOLITAN WAFFLES

Steps:

• Preheat waffle iron.
• In one bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• In another bowl, whisk together buttermilk, butter and eggs; add flour mixture and mix until just combined.
• Divide the batter evenly between three bowls. In one bowl, stir in the vanilla extract. In another bowl, stir in the melted chocolate until thoroughly combined. In the third bowl, stir in the strawberry powder and red food color if using.
• Coat the waffle iron with cooking spray. Take a heaping spoonful of the strawberry batter and pour it into a stripe in the waffle iron; use the back of the spoon to spread it into place if needed. Spoon a stripe of the vanilla batter next to the strawberry batter, spreading it into place. Put a stripe of chocolate batter next to the waffle batter. All three lines of batter should be touching each other--also you can pipe in each color using a piping bag.
• Close the waffle iron and cook according to manufacturer instructions; epeat the cooking process with the remaining batter.
• Serve the waffles with a drizzle of chocolate sauce, a dollop of whipped cream, and fresh strawberries.

BREAKFAST NEAPOLITAN WAFFLES

Steps:

• HEAT waffle iron according to package directions. Whisk pancake mix, water, oil, egg and 1/2 cup chocolate hazelnut spread together in large bowl just until blended.
• COAT hot waffle iron with no-stick cooking spray. Pour about 1 cup of batter onto center of waffle iron and close lid. Bake 5 to 6 minutes or until steaming stops. Repeat with remaining batter, making 16 (4x4) waffles.
• COMBINE syrup and 1/4 cup chocolate hazelnut spread in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir until smooth.
• PLACE waffle on serving plate. Top with 1/4 cup strawberries, whipped cream, another waffle, 1/4 cup strawberries and finish with whipped cream. Repeat with remaining waffles. Serve with chocolate hazelnut syrup.

NEAPOLITAN NAPOLEONS

Steps:

• Because the pastry cream needs to be removed from the saucepan immediately, prepare a medium sized bowl, a fine mesh strainer or a food mill, and a heat resistant rubber spatula near the stove.
• In a large bowl, whisk together the flour with 1 cup of the sugar as well as the eggs until incorporated. The mixture will be very thick.
• In a medium saucepan over medium heat, combine the milk, the remaining cup of sugar and the salt. With a pairing knife, scrape the inside of the vanilla bean and place contents into the saucepan. Cook the mixture, stirring occasionally to prevent scalding. Remove from heat when the milk just begins to simmer. While whisking constantly, slowly pour about half of the milk in a thin stream into the flour mixture. Once the 2 mixtures are combined, continue whisking the combined flour and milk and return the contents to the saucepan with the remaining milk. Place the saucepan on medium heat while whisking constantly. Cook the mixture until it thickens, approximately 2 minutes. Immediately remove the pan from the heat as soon as the first bubble breaks the surface of the pastry cream.
• Pour the hot pastry cream into the strainer or food mill over a medium sized bowl. With a spatula, push the cream through the strainer or food mill. To prevent a skin from forming, place plastic wrap directly on the surface of the cream and refrigerate for 3 to 4 hours, or overnight.
• Have packaged puff pastry unrolled on cutting board. Bake the puff pastry according to package directions. Spread layers of pastry cream between the baked puff pastry alternating optional flavors. Garnish with fruit or nuts and sprinkle with powdered sugar.