NAPOLEON
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
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.
NAPOLI DESSERT 1972
Make and share this Napoli Dessert 1972 recipe from Food.com.
Provided by andypandy
Categories Frozen Desserts
Time 2h15m
Yield 8 slices, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Line a loaf pan with saran plastic wrap, leaving overhang to wrap over the top.
- Whip the whipping cream until almost stiff, add in the marshmallow cream gradually while still whipping.Fold in the fruits and flavourings of choice.
- Pour into the lined pan cover well and freeze.
- To serve remove and slice, serve with brandied cherries or marachinos and extra toasted almonds, or pecans.
Nutrition Facts : Calories 482.5, Fat 21, SaturatedFat 9.7, Cholesterol 54.3, Sodium 115.2, Carbohydrate 71.3, Fiber 2, Sugar 43.6, Protein 4.1
A SIMPLY GRAND NAPOLEON DESSERT
Originally conceived as an RSC #9 contest entry, this dessert recipe has simplicity as the heart of its appeal and combines it with an easy, make-ahead method to reach a special outcome. It is easily halved to serve 2, is bold with the flavor of Grand Mariner and is certain to convince your family or guests you have slaved for them. (Time does not include time for fruit to soak in Grand Marnier)
Provided by twissis
Categories Dessert
Time 1h20m
Yield 4 Napoleon Desserts, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out 1 cold pastry sheet to 1/8 inch thickness. Cut six 4 ½ - 5 inch circles (I used a pint-size plastic container with a 4 ½ inch diameter and the circles shrank to a 3 ½ inch diameter).
- Gently transfer cut pastry circles onto parchment lined baking sheet & brush with an egg wash of 1 egg mixed with 1 tbsp water.
- Bake until pastry circles are light golden brown (approx 10 min, but watch as cooking times may vary).
- Remove from oven, allow to cool, gently transfer circles to an airtight storage container and set aside.
- Place crushed pineapple and chopped orange segments in a fine sieve and allow to drain of liquid until you see no continued active dripping. Transfer mixture to a bowl, add 1 tbsp Grand Mariner, mix well and refrigerate 1 hour to allow flavors to blend.
- Return fruit mixture to fine sieve and press with the flat of a large spoon to remove all liquid. Discard or reserve liquid for another use.
- Combine the softened Mascarpone cheese with the light brown sugar, coconut milk, 1 tbsp Grand Marnier, pineapple/orange mixture and 2 oz coconut. Refrigerate until ready to assemble desserts.
- To Assemble Desserts:.
- Split each of the 6 pastry circles in half as evenly as possible using a sharp knife. Using a pastry brush, brush the inside surface of 6 circles and the top surface of the other 6 circles with the remaining 2 tbsp of Grand Marnier.
- Gently spread blended cheese mixture over 8 of the pastry circles, stack them in groups of 2 and top with 4 of the browned circles.
- Garnish the top circle of each dessert with the orange zest and remaining 2 oz of coconut. (May also top with a dollop of any excess cheese mixture and then garnish with the orange zest & coconut) Serve immediately.
Nutrition Facts : Calories 625.3, Fat 44.7, SaturatedFat 24.1, Cholesterol 46.5, Sodium 184.6, Carbohydrate 51.5, Fiber 7, Sugar 17.7, Protein 8.7
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