White Choc Mocha Napoleons Recipe - Cooking Index
White Choc Mocha Napoleons Recipe - Cooking Index
| Mascarpone Cream | ||
| 6 oz | 170g | White chocolate - coarsely |
| 1 1/2 cups | 355ml | Heavy cream - divided |
| 1/4 cup | 36g / 1.3oz | Mascarpone cheese |
| 1 teaspoon | 5ml | Vanilla extract |
| 1/2 teaspoon | 2.5ml | Almond extract |
| Mocha Mascarpone Cream | ||
| 6 oz | 170g | Swiss dark chocolate - finely |
| 1 1/2 cups | 355ml | Heavy cream - divided |
| 1 teaspoon | 5ml | Instant espresso powder - like medaglia d'o |
| 1/4 cup | 36g / 1.3oz | Mascarpone cheese |
| 2 tablespoons | 30ml | Coffee liqueur |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| Assembly | ||
| One half l7 1/4-ounce box - (one sheet) frozen puff pastry (Pepperidge Farm) | ||
| Nonstick cooking spray | ||
| Dark Mocha Sauce | ||
| 4 oz | 113g | Semisweet chocolate - coarsely chopped |
| 1/4 cup | 59ml | Strongly brewed coffee |
| 1/2 cup | 118ml | Heavy cream |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 2 tablespoons | 30ml | Coffee liqueur |
| Crème Anglaise | ||
| 1/2 cup | 118ml | Milk |
| 1/2 cup | 118ml | Heavy cream |
| 1/2 | Vanilla bean - split length | |
| 3 | Egg yolks (large) | |
| 1/2 cup | 99g / 3.5oz | Granulated sugar |
| Garnish | ||
| Confectioners' sugar - and | ||
| For dusting | ||
| Chocolate-covered espresso - beans |
Make the white chocolate mascarpone cream:
Place the white chocolate in a medium bowl. In a small saucepan, bring 3/4 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 3/4 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 375F. 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.
Make the white chocolate black pepper mousse: Melt the white chocolate according to the directions in the Chocolate Key. Set aside to cool.
In a chilled 4 l/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream until it just begins to mound. Set aside in the refrigerator until ready to use.
Place 3 tablespoons of the cold water in a small, heatproof cup. Sprinkle the gelatin over the water and let it stand for 5 minutes to soften.
Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water. Stir the gelatin frequently until it dissolves completely and the mixture is clear, about 3 to 4 minutes. Remove the pan from the heat and set aside.
In a 4 1/2-quart bowl of a heavy-duty electric mixer, place the egg yolks, orange liqueur, the remaining 2 tablespoons of water, the black pepper and the sugar. Place the bowl over a pot of hot water. The bottom of the bowl must touch the water. Cook over medium heat, whisking constantly for 3 to 5 minutes, or until the yolk mixture is light and fluffy and has reached 140F. on an instant-read thermometer. Place the bowl on the mixer stand and, with the wire whip attachment in place, beat the mixture at medium-high speed until it is thick and cool, about 5 minutes.
At low speed, beat in the dissolved gelatin mixture just until combined. Using a large rubber spatula, fold the cooled white chocolate into the mixture. Fold one-third of the whipped cream into the mixture to lighten it. Fold in the remaining whipped cream. Cover the mousse with plastic wrap and refrigerate for 15 minutes, or until firm enough to pipe.
Assemble the dessert:
Fill a pastry bag fitted with a medium star tip (such as Ateco #5) with the mousse. Place a ginger-sesame tuile on a dessert plate. Pipe some of the mousse onto the tuile. Top with a second tuile. Repeat the layering process, until you have used 4 tuiles. Sprinkle the top tuile with confectioners' sugar. Place 3 of the reserved apricots around the dessert and drizzle with apricot puree as desired. Repeat with the remaining tuiles and mousse to make 4 servings.
Source:
Betty Crocker
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