Chocolate Almond Mousse Napoleons Recipes

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CHOCOLATE MOUSSE NAPOLEONS



Chocolate Mousse Napoleons image

I needed to use 1/2 pkg of puff pastry quickly and found this on www.puffpastry.com. Prep time does not include thawing.

Provided by Gadget_Queen

Categories     Dessert

Time 40m

Yield 18 serving(s)

Number Of Ingredients 6

1 sheet frozen puff pastry
1 cup heavy cream
1/4 teaspoon ground cinnamon
1 (6 ounce) package semisweet chocolate pieces, melted and cooled
1 ounce semi-sweet chocolate baking square, melted
confectioners' sugar

Steps:

  • Thaw pastry at room temperature for 30 minutes. Preheat oven to 400.
  • Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet.
  • Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
  • Place cream and cinnamon in bowl. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 18 bottom halves with chocolate cream. Top with remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.
  • Drizzle with melted chocolate and sprinkle with confectioners' sugar just before serving.
  • TIP: *You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Proceed as directed.

Nutrition Facts : Calories 177.3, Fat 13, SaturatedFat 6.1, Cholesterol 18.4, Sodium 39.4, Carbohydrate 13.8, Fiber 0.9, Sugar 6, Protein 1.8

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.

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