Chocolate-raspberry Napoleons |
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Prep Time: 0 Minutes Cook Time: 23 Minutes |
Ready In: 23 Minutes Servings: 9 |
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Fun Valentine Treat!!! Ingredients:
chocolate pastry cream |
1/4 cup sugar |
2 tbs all-purpose flour |
1/8 tsp salt |
1 cup half-and-half or light cream |
1 oz semisweet or bittersweet chocolate, chopped |
2 slightly beaten egg yolk |
1/2 tsp vanilla |
1/4 cup whipping cream |
glaze |
2 cups sifted powdered sugar |
1/4 tsp vanilla |
2-3 tbs boiling water |
1/3 cup seedless raspberry preserves |
1-1/2 tbs melted semisweet chocolate |
Directions:
1. PASTRY - Frozen puff pastry can be used or use your favorite puff pastry recipe.
2. Line 2 baking sheets with parchment paper or plain brown paper; set aside.
3. On a lightly floured surface, roll the dough into a 10-inch square.
4. Using a sharp knife, trim off about 1/2 inch from all 4 sides to make a 9-inch square.
5. Cut pastry into nine 3-inch squares.
6. Transfer pastry squares to prepared baking sheets; prick pastry.
7. Bake in preheated 425F over for 18-23 minutes
8. Carefully remove pastry from sheet and cool.
9. CHOCOLATE PASTRY CREAM
10. In a heavy, medium saucepan stir together sugar, flour and salt.
11. Slowly stirin half-and-half or light cream; add chocolate.
12. Cook and stir over medium heat till mixture is thickened and bubbly.
13. Cook and stir for 1 minute more.
14. Remove from heat.
15. Stir in vanilla.
16. Transfer mixture to bowl.
17. Cover surface with plastic wrap and cool just till warm without stirring.
18. In a small mixing bowl beat whipping cream till soft peaks form/
19. Fold whipping cream into warm chocolate pastry cream.
20. GLAZE
21. In medium mixing bowl combine powdered sugar and vanilla.
22. Stir in enough boiling water to mak a glaze of spreading consistency; set aside.
23. To assemble, use the tines of a fork to seperate each pastry square horizontally into 3 layers.
24. Spread about 1 tsp. of the raspberry preserves.
25. Top with middle pastry layers.
26. Spread another 1 1/2 tbsp. of the pastry cream on each middle layer.
27. Finally, top with remaining pastry layers.
28. Spread glaze over top of napoleons, then drizzle with melted chocolate.
29. Chill up to 1 hour.
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