Star-Shaped Puff Pastries with Chocolate Glaze: “Gone with the Wind” Neapolitan Pastries

This recipe for star-shaped puff pastry pastries with chocolate glaze is a delightful treat that is sure to impress. The combination of buttery puff pastry, sweet sugar, and rich chocolate creates a flavor and texture experience that is simply irresistible. The process of making the pastry, from mixing the dough to piping it into shape, is both fun and rewarding, making it a great baking project for both experienced bakers and novices alike. The addition of the chocolate glaze adds a touch of indulgence and elegance, making these pastries perfect for serving at special occasions or as a sweet treat for yourself.

Star-shaped Puff Pastry Pastries with Chocolate Glaze

This recipe creates star-shaped puff pastry pastries filled with a sweet and creamy mixture. Topped with a chocolate glaze, these pastries are both elegant and delicious. They make a delightful treat for special occasions or as a sweet indulgence.
Course Dessert
Cuisine Italian


  • 1 cup of all purpose flour
  • 1 cup of water
  • 1/4 cup of butter
  • a pinch of salt
  • 3 eggs
  • granulated sugar to taste
  • powdered sugar at discretion


  • To prepare the recipe Gone with the Wind, place a small saucepan over medium heat with water, sugar, butter and a pinch of salt.
  • As soon as the butter has melted, add the flour and mix vigorously.
  • Cook the flour until you get a dough that will pull away from the edges.
  • Cook for another minute and when the mixture is still hot, add the eggs one at a time, stirring gently and letting it absorb well before adding another egg.
  • Now the puff pastry is ready.
  • Place it in the pastry bag with the star-shaped mouth and form the pastries by arranging them on a baking sheet lined with baking paper, spacing them out and sprinkling them with granulated sugar.
  • When finished, bake your Via col vento at 330 F for 15 minutes or so.
  • As soon as the Via col vento are golden brown you can stop baking but be careful not to bake them yet or they will lose their puffiness, so turn off the oven and let them cool from the inside.
  • After a few minutes take them out of the oven and sprinkle them with powdered sugar to your liking.
  • If you also want to glaze them with chocolate, you can choose pre-made hazelnut or white chocolate creams or create a chocolate mixture by melting 2/3 cup of dark chocolate and 1/4 of butter in a small saucepan, then dip the Via col Vento in it once they are cooked.
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