White choc mocha napoleons 1
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | WHITE CHOCOLATE, COARSELY CHOPPED |
| 1½ | cup | HEAVY CREAM, DIVIDED |
| 6 | ounces | SWISS DARK CHOCOLATE, FINELY CHOPPED |
| 1½ | cup | HEAVY CREAM, DIVIDED |
| 1 | teaspoon | INSTANT ESPRESSO POWDER, |
| ONE HALF L7 1/4-OUNCE BOX (ONE SHEET) FROZEN PUFF PASTRY, SUCH AS PEPPERIDGE | ||
| 4 | ounces | SEMISWEET CHOCOLATE, COARSELY CHOPPED |
| ¼ | cup | STRONGLY BREWED COFFEE |
| ½ | cup | MILK |
| ½ | cup | HEAVY CREAM |
| ½ | VANILLA BEAN, SPLIT LENGTH | |
| CONFECTIONERS' SUGAR, AND COCOA, FOR DUSTING | ||
| ¼ | cup | MASCARPONE CHEESE |
| 1 | teaspoon | VANILLA EXTRACT |
| ½ | teaspoon | ALMOND EXTRACT SUCH AS MEDAGLIA D'ORO |
| ¼ | cup | MASCARPONE CHEESE |
| 2 | tablespoons | COFFEE LIQUEUR |
| ¼ | teaspoon | GROUND CINNAMON FARM |
| NONSTICK COOKING SPRAY | ||
| ½ | cup | HEAVY CREAM |
| ½ | teaspoon | VANILLA EXTRACT |
| 2 | tablespoons | COFFEE LIQUEUR WISE |
| 3 | LARGE EGG YOLKS | |
| ½ | cup | GRANULATED SUGAR |
| CHOCOLATE-COVERED ESPRESSO BEANS | ||
Directions
MASCARPONE CREAM
MOCHA MASCARPONE CREAM
ASSEMBLY
DARK MOCHA SAUCE
CREME ANGLAISE
GARNISH
Make the white chocolate mascarpone cream: Place the white chocolate in a medium bowl. In a small saucepan, bring
¾ cup of the cream to a gentle boil. Remove from heat. Pour the hot
cream over the chocolate. Let the mixture stand for 30 seconds to melt
the chocolate. Gently whisk until smooth. Whisk in the mascarpone cheese, vanilla and almond extract. Cover the mixture with plastic wrap
and refrigerate for at least 4 hours.
Make the mocha mascarpone cream: Place the chocolate in a medium bowl. In a small saucepan bring ¾ cup
of the cream and the espresso powder to a gentle boil. Pour the hot
cream over the chocolate. Let the mixture stand for 30 seconds to melt
the chocolate. Gently whisk until smooth. Whisk in the mascarpone cheese, coffee liqueur and cinnamon. Cover the mixture with plastic wrap
and refrigerate for at least 4 hours.
Make the pastry layers:
Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment or waxed paper.
Thaw the sheet of puff pastry according to the package directions. Lay
the sheet on a lightly floured work surface. Using a large chef's knife,
trim the sheet so that it is a perfect square. Using a fork, prick the
pastry well all over its surface. Using the knife, cut the sheet into
four squares . Transfer the squares to the prepared baking sheet.
Place
the baking sheet in the freezer for 10 minutes.
Remove the prepared pastry squares from the freezer. Spray a wire rack
which is the same size as the baking sheet with nonstick cooking spray.
Place the rack upside down over the pastry squares. Bake the squares for
20 to 25 minutes, until golden. Transfer the squares to a wire rack and
cool completely.
continued........
Submitted By CHARLENE DEERING On 03-13-95