Chocolate Napoleons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAVORY CHOCOLATE NAPOLEON



Savory Chocolate Napoleon image

For this recipe, I highly recommend that you use a bittersweet chocolate that has a cocoa content of 72 percent or higher. That usually means the chocolate will contain less sugar and have a stronger cocoa taste. This will give the finished hors d'oeuvre a nice contrast.

Provided by Food Network

Categories     dessert

Time 15m

Yield 40 napoleons

Number Of Ingredients 6

Bittersweet chocolate, tempered
1 pound cream cheese, softened
3 tablespoons chopped fresh chives
1 teaspoon paprika
Pinch salt
Pinch pepper

Steps:

  • Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
  • Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
  • Place the cream cheese mixture in a pastry bag fitted with a star tip. Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Viola!

CHOCOLATE NAPOLEONS



Chocolate Napoleons image

People will think you fussed over these impressive desserts from Roberta Strohmaier of Lebanon, New Jersey. She uses frozen puff pastry for the flaky shells and dresses up pudding mix for the yummy chocolate filling.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 8

1 sheet frozen puff pastry, thawed
2 cups cold whole milk
2 cups sour cream
2 packages (3.9 ounces each) instant chocolate pudding mix
TOPPING:
1 cup confectioners' sugar
2 tablespoons whole milk
2 ounces semisweet chocolate, melted and cooled

Steps:

  • On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4x3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool., In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. , To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.

Nutrition Facts : Calories 366 calories, Fat 21g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 264mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE-BERRY NAPOLEONS



Chocolate-Berry Napoleons image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 8 napoleons

Number Of Ingredients 0

Steps:

  • Roll out 1 puff pastry sheet into a 10-inch square; cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate; cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.

CHOCOLATE NAPOLEONS



Chocolate Napoleons image

Conquer this Chocolate Napoleons recipe easily with these simple steps. Made with frozen puff pastry sheets, this easy-to-assemble Chocolate Napoleons recipe makes enough for a crowd.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 24 servings

Number Of Ingredients 6

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 oz. (1/2 of 4-oz. pkg.) BAKER'S White Chocolate

Steps:

  • Heat oven to 400°F.
  • Unfold pastry sheets. Cut each sheet into 12 squares; place on baking sheet. Bake 15 to 20 min. or until puffed and golden brown. Remove to wire racks; cool completely. Cut each square horizontally in half.
  • Melt 6 oz. semi-sweet chocolate as directed on package. Beat cream cheese and sugar in large bowl with whisk until blended. Add melted chocolate; mix well. Gently stir in COOL WHIP.
  • Spoon 2 Tbsp. cream cheese mixture onto bottom half of each pastry square; cover with top of square. Melt white chocolate as directed on package; spoon into resealable plastic bag. Repeat with remaining semi-sweet chocolate, spooning chocolate into separate bag. Cut small piece off one bottom corner of each bag; use to drizzle chocolates over napoleons.

Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 110 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 10 g, Protein 3 g

NAPOLEON



Napoleon image

A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into serving pieces; even if it's slightly flattened and oozing pastry cream, each bite will still be delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

All-purpose flour, for work surface
1 3/4 pounds Puff Pastry dough
1/3 cup heavy cream
2 1/2 ounces dark semisweet chocolate, coarsely chopped (about 1/3 cup)
1/2 teaspoon corn syrup
1/4 ounce white chocolate, chopped (about 1 tablespoon)
Pastry Cream

Steps:

  • Make puff pastry strips: Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a 16-by-18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut rectangle crosswise into thirds, with each strip 6 by 16 inches. Transfer to a baking sheet; dock, or pierce, the dough all over with a fork. Cover with plastic wrap; place in refrigerator 1 hour.
  • Preheat oven to 425 degrees. Transfer to oven; bake until strips are puffed and golden all over, about 14 minutes. Set a baking sheet directly on pastry strips, and continue baking until pastry is cooked through and well browned, about 6 minutes. Remove top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each to 4 1/4 by 12 inches.
  • Make the glaze: In a small saucepan, bring heavy cream just to a boil. Place dark chocolate in a bowl, and pour hot cream over chocolate; whisk until chocolate is melted and mixture is combined. Whisk in corn syrup. Strain through a fine mesh sieve into a clean bowl.
  • Place white chocolate in a medium heat-proof bowl set over a pan of simmering water. Whisk until chocolate is melted, and remove from heat. Let cool.
  • Using an offset spatula, spread dark chocolate glaze over one side of the flattest puff pastry strip, making sure to coat entire surface. Place white chocolate in a piping cone; pipe thin lines 3/4 inch apart across width of chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.
  • Place one of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with remaining unglazed pastry strip; press down gently, and repeat with remaining pastry cream. Top with glazed pastry strip. Transfer to refrigerator, and chill 30 minutes uncovered. Using a long serrated knife, cut into six pieces, and serve.

DOUBLE-CHOCOLATE NAPOLEON



Double-Chocolate Napoleon image

Get double the deliciousness with our Double-Chocolate Napoleon. Serve our creamy Double-Chocolate Napoleon with a cold glass of milk after dinner tonight.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 8 servings

Number Of Ingredients 9

1 pkg. (4 oz.) BAKER'S Rich Milk Chocolate, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 cup cold milk
1/4 cup GEVALIA Cold Brew House Blend Iced Coffee Concentrate
1 tsp. vanilla
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
2 Tbsp. granulated sugar
1/4 cup powdered sugar
1-1/4 tsp. water

Steps:

  • Heat oven to 425°F.
  • Melt 3-1/2 oz. chocolate as directed on package; cool.
  • Beat pudding mix, milk, coffee concentrate and vanilla in medium bowl with mixer 2 min. Add melted chocolate; mix well. Refrigerate until ready to use.
  • Cut pastry sheet crosswise into 3 rectangles; place in single layer on parchment-covered baking sheet. Prick all over with fork; cover with additional parchment paper, then second baking sheet. Bake 15 min.
  • Uncover pastry pieces; sprinkle with granulated sugar. Bake additional 8 to 10 min. or until golden brown. Cool 15 min.
  • Stack pastry pieces on serving plate, filling layers with pudding mixture. Gently press down on top of Napoleon to secure.
  • Whisk powdered sugar and water until blended; spread onto top of Napoleon. Melt remaining chocolate; pour into resealable plastic bag. Cut small piece off one bottom corner off of bag; use to pipe chocolate into 3 lengthwise lines on top of Napoleon. Drag toothpick crosswise over chocolate lines. Wipe toothpick clean, then drag, in opposite direction, across chocolate lines next to first swirled lines. Repeat until chocolate is evenly swirled on top of Napoleon to resemble photo. Refrigerate 30 min. or until chocolate is firm.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 4.3961 mg, Sodium 240 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 24 g, Protein 3 g

CLASSIC FRENCH NAPOLEON RECIPE - (3.9/5)



Classic French Napoleon Recipe - (3.9/5) image

Provided by ctozzi

Number Of Ingredients 18

PUFF PASTRY:
1/2 of a 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed
CREAM FILLING:
1/4 cup granulated or superfine sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup half and half or light cream
2 slightly beaten egg yolks
1/2 teaspoon vanilla extract
1/4 cup whipping cream
GLAZE:
2 cups sifted confectioners' sugar
1/4 teaspoon vanilla extract
2-3 tablespoons boiling water
FRUIT PRESERVE OR JAM FILLING: (optional)
1/3 cup seedless raspberry or strawberry jam or preserves
CHOCOLATE DRIZZLE TOPPING:
1 1/2 tablespoons melted semisweet chocolate

Steps:

  • PUFF PASTRY: Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside. Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack. CREAM FILLING: In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. GLAZE: In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. ASSEMBLY: Use the tines of a fork to separate each pastry square horizontally into 3 layers. Note: If Using Fruit Jam or Preserves: Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer. Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves or if not using a layer of fruit jam or preserves, spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and preceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.

CHOCOLATE NAPOLEON



Chocolate Napoleon image

This famous French pastry is commonly known as mille-feuille ("a thousand leaves"). The name is believed to be derived from the term "Napolitain," alluding to the tradition of layered desserts in Naples, Italy.

Yield makes one 12-by-4-inch Napoleon

Number Of Ingredients 8

All-purpose flour, for dusting
1 pound Puff Pastry (page 359)
1/2 cup confectioners' sugar
1 tablespoon unsalted butter, melted and cooled
1 teaspoon light corn syrup
1 to 2 tablespoons milk
2 teaspoons Dutch-process cocoa powder
Chocolate Pastry Cream (page 392)

Steps:

  • On a lightly floured piece of parchment paper, roll out Puff Pastry to a 12-inch square, about 1/8 inch thick. Using a pastry cutter or pizza wheel, cut square into three 12-by-4-inch strips. Transfer dough and parchment to a large baking sheet; prick all over with a fork. Cover with plastic wrap; chill in the refrigerator or freezer until firm, about 30 minutes. Meanwhile, preheat the oven to 425°F.
  • Transfer sheet to oven; bake, rotating sheet halfway through, until pastry is puffed and golden around the edges, about 10 minutes. Set another baking sheet directly on pastry strips and continue baking until pastry is light golden in the center, 6 to 8 minutes more. Remove top baking sheet; bake until pastry is baked through and golden brown, 6 minutes more. Transfer to a wire rack to cool completely.
  • In a small bowl, whisk together the sugar, butter, corn syrup, and 1 tablespoon milk. If the mixture is too thick to pour, add additional milk, 1 teaspoon at a time, until it reaches the consistency of sour cream. Transfer a quarter of the glaze to a small bowl; whisk in cocoa. Transfer chocolate glaze to a paper cornet; set aside.
  • Pour white glaze onto one of the pastry strips; spread evenly with an offset spatula. Cut the tip of the paper cornet, and pipe lines of chocolate glaze crosswise over the white glaze, about 1/2 inch apart. Drag the tip of a wooden skewer down the length of the glazed strip, in alternating directions, to create a decorative pattern.
  • Fit a pastry bag with a 5/8-inch plain tip (such as an Ateco #808) and fill with half of the Chocolate Pastry Cream. Pipe an even layer onto another pastry strip. Top with the remaining pastry strip, pressing gently to secure. Fill the pastry bag with remaining pastry cream, and pipe evenly onto the strip. Place the glazed pastry on top. Once assembled, the Napoleon is best eaten the same day; slice with a serrated knife.
  • A pastry strip is spread with an even layer of white glaze. After piping lines of chocolate glaze on top, a wooden skewer is used to create a decorative finish.
  • The other pastry strips are layered with Chocolate Pastry Cream before being topped with the glazed strip.

NAPOLEONS



Napoleons image

Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars.

Provided by Katherine

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 20

Number Of Ingredients 11

1 ½ (17.5 ounce) packages frozen puff pastry sheets, thawed
¼ cup cornstarch
4 cups milk, divided
⅓ cup cake flour
⅞ cup white sugar, divided
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1 (12 ounce) jar apricot jam
3 cups sifted confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
  • Bake in preheated oven until golden, about 10 minutes.
  • In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
  • In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
  • In a small saucepan or in the microwave, heat the jam until runny.
  • Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
  • To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.

Nutrition Facts : Calories 405.5 calories, Carbohydrate 60.5 g, Cholesterol 33.3 mg, Fat 16.4 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 133.2 mg, Sugar 37.1 g

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)



Mille Feuille (Napoleon Pastry Sheets) image

You don't need to make your own dough when frozen puff pastry sheets work just fine. The key is keeping the dough flat when baking which we do by 'docking' it, or pricking all over with the tines of a fork. These crispy, buttery sheets are the first step in making your own Napoleons.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 55m

Yield 4

Number Of Ingredients 2

1 (17.5 ounce) package frozen puff pastry dough, thawed
2 teaspoons white sugar, or as needed for dusting

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
  • Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
  • Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
  • Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
  • Transfer to cooling rack and cool completely before cutting.
  • Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

Nutrition Facts : Calories 683 calories, Carbohydrate 57.3 g, Fat 46.7 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 11.8 g, Sodium 305 mg, Sugar 3 g

CHOCOLATE AND RASPBERRY NAPOLEONS



Chocolate and Raspberry Napoleons image

Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

3 half-pint containers of fresh raspberries (about 18 ounces) or 1 pound frozen raspberries
4 large egg yolks
1/2 cup granulated sugar
1/2 cup light corn syrup
2 tablespoons kirsch or champagne
3 large egg whites
1 cup heavy cream
1 tablespoon superfine sugar
Bittersweet Chocolate Hearts
Confectioners' sugar, for garnish

Steps:

  • Line a 9-by-13-by-2-inch baking pan with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.
  • Fill a large bowl with ice and water; set aside. Bring a stockpot 1/4 full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbonlike trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry puree to mixture; whisk to combine. Set aside.
  • In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.
  • Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.
  • To make the raspberry sauce, stir superfine sugar into the remaining raspberry puree (about 2 tablespoons). Refrigerate until ready to serve.
  • To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out 4 hearts from the semifreddo. Divide the raspberry sauce between 2 dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart and repeat layering until there are 3 layers of chocolate and 2 layers of semifreddo, ending with a chocolate heart. Garnish with the reserved fresh raspberries (if using), sift confectioners' sugar over the raspberries, if desired.

CHOCOLATE-HAZELNUT NAPOLEONS



Chocolate-Hazelnut Napoleons image

Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     Dessert     Pastry     Hazelnut     Chocolate     Phyllo/Puff Pastry Dough     Entertaining     Winter     New Year's Eve

Yield 8 servings

Number Of Ingredients 19

For hazelnut crème:
2 oz unsweetened chocolate, chopped
3/4 cup Nutella
1 cup chilled heavy cream
1 whole large egg
2 large egg yolks
1/3 cup sugar
1/4 cup water
1 tsp light corn syrup
For candied hazelnuts:
1/2 cup sugar
1 cup hazelnuts, toasted and any loose skins rubbed off
For pastry:
1 sheet frozen puff pastry (from a 17 1/4-oz package), thawed
2 Tbsp light corn syrup
1 1/2 tsp water
About 1/3 cup confectioners' sugar
Special Equipment
A candy thermometer; a long metal skewer (optional)

Steps:

  • Make hazelnut crème:
  • Melt chocolate with Nutella and keep warm.
  • Beat cream with an electric mixer until it just holds soft peaks, then chill.
  • Beat egg and yolks in cleaned mixer bowl with cleaned beaters at high speed until thick and pale, about 5 minutes.
  • Meanwhile, bring sugar, water, and corn syrup to a boil in a 1-qt heavy saucepan over medium heat, stirring occasionally until sugar has dissolved. Continue to boil, undisturbed, until candy thermometer registers 238°F (soft-ball stage; you will need to tilt pan to get temperature), about 4 minutes.
  • Reduce mixer speed to medium and add hot sugar mixture to eggs in a slow steam (try to avoid beaters and side of bowl), then beat until mixture is pale, thick, tripled in volume, and completely cool, about 5 minutes.
  • Fold chocolate mixture into egg mixture. Fold in one third of whipped cream to lighten, then fold in remaining whipped cream gently but thoroughly. Chill at least 4 hours.
  • Candy hazelnuts:
  • Line a baking pan with foil (shiny side up).
  • Heat sugar in a heavy 10-inch skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Add hazelnuts, stirring until coated. Transfer to foil and cool completely, then coarsely chop.
  • Bake pastry:
  • Preheat oven to 400°F with rack in middle. Line a large heavy baking sheet with parchment paper.
  • Roll out puff pastry onto a lightly floured surface with a lightly floured rolling pin into a 17- by 10-inch rectangle (about 1/8 inch thick). Transfer to baking sheet, then cover with a sheet of parchment and top with a heavy baking sheet or sheet pan to weight down. Bake until pale golden, 15 to 20 minutes.
  • Meanwhile, stir together corn syrup and water.
  • Remove top baking sheet and parchment. Generously brush pastry with corn syrup mixture and cover with parchment, then invert pastry and brush other side with corn syrup mixture. Replace parchment and baking sheet and bake until deep golden and crisp, 15 to 20 minutes more. Cool completely.
  • Using a serrated knife, trim edges of pastry, then halve lengthwise and cut each half into 8 equal rectangles for a total of 16 rectangles.
  • Assemble dessert:
  • Arrange 8 rectangles on a baking sheet and dust with confectioners' sugar to cover. (To mark pastry decoratively, see cooks' note, below.)
  • Dab a small amount of hazelnut crème in center of 8 plates, then put an undecorated pastry rectangle on top. Divide remaining hazelnut crème among pastry rectangles. Sprinkle with some of the candied hazelnuts and top with decorated pastry rectangles. Sprinkle with more candied hazelnuts.
  • Do Ahead
  • Hazelnut crème can be chilled up to 2 days. Candied hazelnuts keep in an airtight container 3 weeks. Pastry can be baked 2 days ahead and kept in an airtight container at room temperature.

WHITE CHOCOLATE PEPPERMINT NAPOLEONS



White Chocolate Peppermint Napoleons image

Puff pastry is the easy secret to a festive chocolate and peppermint dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 12

Number Of Ingredients 7

2 cups whipping (heavy) cream
1 package (6 ounces) white baking bars, broken into 1-inch pieces
1 teaspoon vanilla
1/4 teaspoon peppermint extract
1/2 package (17.3-ounce size) frozen puff pastry (1 sheet), thawed
3/4 cup chocolate-flavor syrup
6 to 8 coarsely crushed hard peppermint candies

Steps:

  • In 2-quart saucepan, heat whipping cream and baking bar pieces over low heat, stirring constantly, until melted and smooth. Stir in vanilla and peppermint extract. Cool slightly. Cover and refrigerate at least 2 hours until chilled.
  • Heat oven to 400°F. Cut pastry sheet crosswise into 4 strips, then lengthwise into 3 strips to make 12 rectangles. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Split horizontally in half while warm.
  • In small bowl, beat white chocolate mixture with electric mixer on high speed until stiff (do not overbeat). Place bottom halves of pastry pieces, split sides up, on serving plates. Fill each with about 1/3 cup white chocolate mixture; add tops of pastry pieces. Drizzle with chocolate syrup. Sprinkle with candies.

Nutrition Facts : Calories 365, Carbohydrate 32 g, Cholesterol 70 mg, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 95 mg

More about "chocolate napoleons recipes"

CHOCOLATE NAPOLEONS - CRAFTY COOKING MAMA
chocolate-napoleons-crafty-cooking-mama image
2017-05-20 In a saucepan, heat heavy cream over medium heat, whisking often. Add chopped chocolate, whisk until completely melted. Remove saucepan …
From craftycookingmama.com
5/5 (2)
Estimated Reading Time 5 mins
Category Desserts
Total Time 1 hr


CHOCOLATE AND FRESH RASPBERRY CREAM NAPOLEONS - DRISCOLL'S
Directions. Cook the 12 ounces of raspberries in a medium saucepan over medium heat, stirring frequently until the raspberries are broken down into a sauce. Line a fine mesh strainer with 2 layers of cheese cloth and set over a bowl. Pour the raspberry sauce over the cheese cloth to remove the seeds. Gather up the ends of the cheese cloth and ...
From driscolls.com


CHOCOLATE CARAMEL AND STRAWBERRY NAPOLEONS - MOM ON TIMEOUT
2014-05-31 Line baking sheet with parchment paper. Cut puff pastry into (12) 4"x3" rectangles. Place on lined baking sheet and bake for 9-10 minutes or until golden. Remove to a wire rack and let cool. Whisk together milk, creamer and Greek yogurt until smooth. Whisk in …
From momontimeout.com


NAPOLEONS | KING ARTHUR BAKING
Bring to a simmer over medium heat, stirring to dissolve the sugar. Meanwhile, in a medium bowl whisk the cornstarch and egg yolks with the remaining 3/4 cup (170g) milk until smooth and lump-free. Slowly whisk about one-third of the hot milk mixture into the egg mixture, then pour the egg/milk mixture back into the remaining simmering milk.
From kingarthurbaking.com


CHOCOLATE MOUSSE NAPOLEONS – PUFF PASTRY
Directions. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries 2-inches apart on 2 baking sheets. Bake the pastries for 15 minutes or until they're golden brown.
From puffpastry.com


STRAWBERRY AND WHITE CHOCOLATE NAPOLEONS | CANADIAN LIVING
2015-04-14 Method. White Chocolate Custard: In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch. In heavy-bottomed saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook, whisking, until thick enough to mound on spoon, about 4 ...
From canadianliving.com


CHOCOLATE AND FRESH RASPBERRY CREAM NAPOLEONS
2021-01-04 Instructions. Cook the 12 ounces of raspberries in a medium saucepan over medium heat, stirring frequently until the raspberries are broken down into a sauce. Line a fine mesh strainer with 2 layers of cheese cloth and set over a bowl. Pour the raspberry sauce over the cheese cloth to remove the seeds.
From afarmgirlsdabbles.com


BEST CHOCOLATE MINT NAPOLEONS RECIPES | FOOD NETWORK …
2009-10-28 On a work surface, lightly dusted with cocoa, roll out wafer cookies ¼-inch thickness. Cut out wafer cookies with a 1 ½-inch cookie cutter, re-rolling dough.
From foodnetwork.ca


CHOCOLATE NAPOLEONS - PLAIN.RECIPES
Directions. On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4x3-in. rectangles. Place on ungreased. Bake at 400° for 9-12 minutes or until puffed and golden brown.
From plain.recipes


HOW TO MAKE CHOCOLATE NAPOLEON : BOOK RECIPES
2021-09-26 In a bowl, whisk the egg yolks, and cornstarch together. Place the chocolate and butter in a separate bowl and place a strainer overtop. Pour the hot milk over the egg mixture while whisking constantly until it has all been added. Return this to the pot and whisk over medium heat until the custard thickens and turns glossy, about 3 minutes.
From book-recipe.com


NUTELLA NAPOLEON RECIPE (EASY, IMPRESSIVE DESSERT) | KITCHN
2021-09-18 Using a long, serrated knife and gentle sawing motion, trim the edges. Cut crosswise into 3 equal strips, each about 4 inches wide. To assemble, place one pastry strip on a serving platter. Stir the Nutella filling, then dollop half (about 1 generous cup) onto the pastry strip and spread into an even layer.
From thekitchn.com


CHOCOLATE NAPOLEONS - PREVENTION.COM
2016-02-27 Preheat oven to 325°F. Place wonton wrappers on baking sheet and spray with cooking spray. Sprinkle with cinnamon. Bake 8 to 10 minutes, or until golden brown. Remove to rack to cool completely ...
From prevention.com


CHOCOLATE GANACHE NAPOLEONS | CRAFTYBAKING | FORMERLY BAKING911
Assemble the Napoleons: 1. Spread a thin layer of ganache on one layer of the baked pastry pieces. If the ganache is too thick or cold, let it sit at room temperature to soften. Or, microwave it at 50% power for 30 seconds at a time and stir gently afterwards until just warmed. Place the pastry on cutting board. 2.
From craftybaking.com


CHOCOLATE CARAMEL AND STRAWBERRY NAPOLEONS - MOM …
Anyone will love these napoleons with chocolate caramel pudding and fresh strawberries! 1. Preheat oven to 400 degrees. Line baking sheet with parchment paper. 2. Cut puff pastry into rectangles. Place on the lined baking sheet and bake until …
From momontimeout.com


CHOCOLATE-FILLED NAPOLEONS WITH STRAWBERRY SAUCE RECIPE
Cool 30 minutes. Refrigerate at least 2 hours or until serving time. 2. In food processor bowl with metal blade, process strawberries with syrup until smooth. Place in small saucepan. Add sugar and cornstarch; mix well. Cook and stir over medium heat until mixture boils and thickens.
From pillsbury.com


CHOCOLATE NAPOLEON RECIPE - CREATE THE MOST AMAZING DISHES
Healthy Late Night Snacks For Diabetics Healthy Low Carb And Sugar Cookies Healthy Breakfast Fruit Smoothie Recipes
From recipeshappy.com


CHOCOLATE NAPOLEONS RECIPE: HOW TO MAKE IT - FOOD NEWS
Vanilla pastry cream is the standard filling for a Napoleon. This is a very short recipe for making quick Napoleons. 1 Package of frozen puff pastry dough. 2 Packages of Vanilla instant pudding. 1 Bottle of a good chocolate fudge or chocolate drizzle. 3 Ounces of confectioners sugar. Prepare instant pudding according to package directions.
From foodnewsnews.com


CHOCOLATE NAPOLEONS RECIPE
Chocolate napoleons recipe. Learn how to cook great Chocolate napoleons . Crecipe.com deliver fine selection of quality Chocolate napoleons recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate napoleons recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 66% Chocolate Napoleons Tasteofhome.com …
From crecipe.com


THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 325 oF (160 oC) and line a baking tray with parchment paper. Unwrap the dough and knead a little just to soften, making it easier to roll. Roll the dough out on a lightly floured work surface until it is just over 1/8-inch thick. Cut out cookies using a 2½ -inch fluted cutter and place carefully on the baking tray, re ...
From annaolson.ca


THIS MONTH'S RECIPES | ANNA OLSON
In a bowl, whisk the egg yolks, and cornstarch together. Place the chocolate and butter in a separate bowl and place a strainer overtop. Pour the hot milk over the egg mixture while whisking constantly until it has all been added. Return this to the pot and whisk over medium heat until the custard thickens and turns glossy, about 3 minutes.
From annaolson.ca


RECIPE CHOCOLATE NAPOLEON CAKE
Cocoa powder – 60 g | 2.10 oz. Put the flour, cocoa, salt, water and the melted butter in a mixer bowl. Knead the dough. Wrap it in plastic, and place in the fridge for 2 hours. Take out the dough, and roll it out about 1 cm (0.4 inch) thick, in a rectangular shape. Place the butter on the film, and cover it with another piece of film.
From whereiscake.com


CHOCOLATE NAPOLEONS RECIPE: HOW TO MAKE IT | TASTE OF HOME
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


CHOCOLATE "NAPOLEON" CAKE - A PLAY ON RUSSIAN CLASSIC - LUCY AND …
2019-03-25 Firstly combine 250g flour, 200g wholewheat flour, 50g cocoa powder, 1/2tsp salt and chunks of 250g cold butter in a big bowl. Then set the bowl in the freezer for at least 10 minutes to thoroughly chill everything. Using a pastry cutter or a knife, cut the butter into the flour mix until fine (few coarse chunks are acceptable).
From lucyandfood.com


CHOCOLATE NAPOLEON RECIPE FROM THE FOUR SEASONS - RETRO …
2018-08-29 2 pounds chocolate shavings; 3 pounds semi-sweet chocolate, melted; Instructions: Cream butter until smooth. Melt 1-1/2 pounds chocolate and let cool to lukewarm. Mix chocolate and butter together, stirring well. Set aside 1 cup of this mixture. Put remaining mixture into a ball on cookie sheet and set aside.
From retrodessert.com


NAPOLEONS | BIRCH TREE BAKING
2014-05-14 In a small bowl, beat the egg yolks until smooth. In a medium pot, combine the sugar, cornstarch, and salt in a saucepan and then gradually add in the milk. Cook the milk mixture for about 10 minutes on medium-high heat or until it starts to boil. Let it boil for a minute and remove from heat.
From birchtreebaking.com


NAPOLEONS - RECIPE - JUS-ROL
Preheat oven to 425°F. Unroll refrigerated Puff Pastry and cut into three even pieces. Place dough on a baking sheet with parchment paper and then poke all over with a fork. Cover with an additional piece of parchment paper and then place a baking sheet on top of parchment (pressing down lightly on top) and place in oven. Cook for 15 minutes ...
From jusrol.com


RECIPES - BAKEMARK
Before the icing starts forming a thin skin pipe parallel lines of Westco Chocolate Dipping Icing heated to 105-110°F the length of the Napoleon. Draw a sharp knife through the chocolate to create a pattern. Trim the rough edges of the Napoleon. Cut into 3 strips lengthwise. Cut each strip into pieces 1 ½” wide each.
From bakemark.com


CHOCOLATE NAPOLEONS - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Chocolate Napoleons are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy ...
From recipeshappy.com


BLUEBERRY AND WHITE CHOCOLATE “NAPOLEONS” - BLUEBERRY.ORG
Remove 1 ⁄ 3 cup pudding to a small bowl. Cover and refrigerate. Into the remaining pudding, fold 1 cup of the blueberries. Cut the pound cake into 12 thin slices. Toast the slices until golden and place one cake slice on 6 serving plates. Spoon the blueberry-pudding mixture onto the pound cake slices, dividing evenly.
From blueberry.org


BEST ANNA OLSON'S BEST CHOCOLATE RECIPES RECIPES, NEWS, TIPS AND …
2020-01-28 Chocolate Hazelnut Napoleon. A mille-feuille, or a thousand layers, is a true pastry lover’s delight: crisp pastry and creamy custard stacked together and finished with a light dusting of icing sugar. For chocolate lovers, Anna Olson’s version uses bittersweet chocolate and hazelnut liqueur. Get the recipe. 12 / 32.
From foodnetwork.ca


Related Search