White choc mocha napoleons 2

6 servings

Ingredients

Quantity Ingredient
- Tish

Directions

Continued:

Using a large knife, cut each of the squares in half diagonally to form

8 triangles. Using a small knife, carefully slice each triangle in half

crosswise to form two thin layers from each triangle. There will be a

total of 16 triangles. You will need 12 triangles for this recipe. The

extra are in case of breakage.

Make the dark mocha sauce:

Melt the chocolate with the coffee according to the directions in the

Chocolate Key. In a small saucepan bring the cream to a gentle boil. Gradually whisk the cream into the melted chocolate until

smooth. Stir in the vanilla and coffee liqueur. The sauce may be made up

to 5 days in advance and refrigerated, covered, until serving.

Reheat

the sauce over simmering water before serving.

Make the creme anglaise:

In a heavy, medium non-corrosive saucepan, bring the milk, cream and

vanilla bean to a gentle boil over medium low heat. Cover the pan, remove it from the heat and let the mixture stand for 15 minutes.

Remove

the vanilla bean pieces. Using a small, sharp knife, scrape the tiny

black seeds from the inside of the vanilla bean into the milk mixture.

In a medium bowl, whisk the egg yolks and sugar until blended.

Gradually

whisk the warm milk mixture into the yolk mixture until blended.

Return

this mixture back to the saucepan. Continue cooking over medium-low

heat, stirring constantly with a wooden spoon for 2 to 4 minutes, or

until the custard has thickened slightly. It is done when you can run

your finger down the back of the custard-coated spoon and a path remains

in the custard for several seconds. Do not let the custard come to a

boil.

Remove the pan from the heat and immediately strain the custard into a

noncorrosive metal bowl. Place the bowl in a larger bowl of iced water

and stir the custard for 10 to 15 minutes, or until cold. (The creme

anglaise sauce may be prepared up to two days in advance, cooled, covered with plastic wrap and refrigerated.) Assemble the napoleons:

Remove the white chocolate and mocha mascarpone creams from the refrigerator. In their separate bowls, whisk each of the creams to soft

peaks.

In a large chilled bowl, combine the remaining ¾ cup heavy cream from

the white chocolate mascarpone cream with the remaining ¾ cup heavy

cream from the mocha mascarpone cream. Using a handheld electric mixer,

beat the cream at medium-high speed to soft peaks. Do not overbeat.

Using a large rubber spatula, gently fold one-half of the whipped cream

(about 1½ Cups) into the white chocolate mascarpone cream.

Fold the

remaining whipped cream into the mocha mascarpone cream.

Fill two pastry bags fitted with medium star tips (such as Ateco #5)

with each of the creams. Place a puff pastry triangle on a work surface.

Dust the triangle with confectioners' sugar. Pipe a layer of mocha mascarpone cream onto the triangle. Top with another puff triangle. Dust

with confectioners' sugar. Pipe a layer of white chocolate mascarpone

cream over the second triangle. Garnish the napoleon with a chocolate-covered espresso bean. Repeat this layering process with the

remaining puff pastry triangles to form a total of six napoleons.

Spoon some dark mocha sauce on a dessert plate. Fill a squeeze bottle

with creme anglaise sauce. Pipe a spiral of creme anglaise over the

mocha sauce. Draw a toothpick from the center of the plate to the edge,

all around the plate at 1-inch intervals. Place a napoleon in the center

of the plate. Dust with cocoa powder, if desired. Serve immediately.

Boyle Submitted By CHARLENE DEERING On 03-13-95

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