Voici quelques douceurs napolitaines : la sfogliata napoletana (feuilleté croustillant au coeur fondant de crème au parfum de citron), le babà, la frolla (pâte souple et crème aux zestes d'agrumes) et un petit croissant à la marmelade d'orange.
WOW! They look yummy! Do you think these Napolitan pastries are sweeter than yours? When I stayed in Naples, I ate them a lot because they were very delicious! I felt that they were a little sweeter than ours. And thanks for your November 9th post! I always love to see lovely shells!
Thank you, Sapphire. These napolitan cakes are delicious and I like them because they are tasty (the lemon cream is perfect, perhaps because lemons are excellent in South Italy), sweet, and there is a nice contrast between the pastry and the cream, that is what we call texture in french cooking. Thank you for your kind comment. Have a very nice weekend! Anne
Même si nous ne sommes pas très "dessert", il faut dire que que le petit croissant à la marmelade d'orange est bien tentant !
RépondreSupprimerParfait pour le petit déjeuner, Anne, et merci à vous !
RépondreSupprimerBelle journée !
Norma
LE BABA AU RHUM, naturellement..merci pour le petit déjeuner..
RépondreSupprimerWOW! They look yummy! Do you think these Napolitan pastries are sweeter than yours? When I stayed in Naples, I ate them a lot because they were very delicious! I felt that they were a little sweeter than ours. And thanks for your November 9th post! I always love to see lovely shells!
RépondreSupprimerOui, Norma, et belle journée à vous aussi!
RépondreSupprimerTotirakapon, il y a également des petits croissants au chocolat fondant et ils sont tout aussi délicieux!
Bon weekend à tous deux!
Anne
Elfi, le babà napolitain est très léger.
RépondreSupprimerBon weekend!
Anne
Thank you, Sapphire. These napolitan cakes are delicious and I like them because they are tasty (the lemon cream is perfect, perhaps because lemons are excellent in South Italy), sweet, and there is a nice contrast between the pastry and the cream, that is what we call texture in french cooking.
RépondreSupprimerThank you for your kind comment. Have a very nice weekend!
Anne