Tuesday, February 27 2024

Lobster tails are very welcome pastries also included among the small Neapolitan pastries in the so-called Sunday “guantiera.”

In shape and texture, moreover, they can also be considered as a variant of sfogliatelle but much crispier.


The shape of the lobster tail is more elongated than that of the curly sfogliatella, and so called because it resembles precisely the tail of a lobster, filled, however, with cream, chantilly cream or chocolate.

The crunch in every bite is a real treat for the palate and the spirit, and it is a shame to wait until Sunday to eat them.

So here is the recipe so you can make them in the comfort of your own home.

 

 

 

 

 

SERVINGS:5

For the Dough:

  • 2 cups (about 250g) all purpose flour
  • 1 cup (about 200g) Water
  • A pinch of Salt
  • 2 tablespoons Butter
  • 1 cup (about 200g) Lard for greasing the layers

For the Custard:

  • 2 cups (about 500ml) Milk
  • 3/4 cup (about 150g) Sugar
  • 6 Egg Yolks
  • 3 tablespoons Cornstarch
  • 2 tablespoons Rice Starch or potato starch
  • Zest of 1 Lemon
  • 1 Vanilla Bean or 1 tsp of vanilla extract
  • 2 tablespoons Butter
  • A pinch of Salt

To Decorate:

  • Powdered Sugar, as needed

 

 

METHOD:

To prepare the Creamy Lobster Tails, start by mixing the flour, softened butter, water, and a pinch of salt in a bowl.

Knead the mixture until it forms a smooth dough, then cover it with plastic wrap and allow it to rest in the refrigerator for 30 minutes.

Meanwhile, prepare the Custard: heat the milk in a saucepan with lemon zest, a pinch of salt, and a vanilla bean.

In a separate bowl, combine the egg yolks with sugar and the two starches, using a hand whisk to remove any lumps.

When the milk is close to boiling, pour it (strained) over the egg mixture, stirring well.

Transfer the mixture back to the saucepan and let it thicken on the stove.

Transfer the cream to a bowl, let it cool slightly, then add the butter cubes, stirring with a whisk to combine.

Cover the cream with food-grade cling film and let it cool completely, first at room temperature and then in the refrigerator.

While the cream cools, take the dough out of the refrigerator and roll it out into a very thin sheet with a rolling pin.

Brush the pastry sheet with melted lard and roll it up from the short side.

Wrap the pastry sheet in plastic wrap again and let it rest in the freezer for 1 1/2 hours.

After the resting time, cut the pastry into slices about 1 cm thick and let them soften until you can work with them by hand (about 1 hour).

Press your thumbs into the center of each slice, creating the typical cone shape, and try to pull the layers of pastry apart so that they overlap.

Stuff each puff pastry cone with a spoonful of custard and seal the edges with your fingers.

Place your Cream Lobster Tails on a baking sheet covered with parchment paper and bake them at 390 F for about 20 minutes.

Once they are ready and golden brown, let them cool and sprinkle with powdered sugar before serving!

 

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