Recipes

CHOCOLATE NAPOLEON

Chocolate Napoleon - Bruno Albouze - THE REAL DEAL

Chocolate Napoleon Recipe

Makes 6 Plated Desserts
Chocolate Gavotte / Makes 3 large Sheets ≈ one sheet for 2 desserts
1.1 cup (270g) water
2 Tbsp (30g) butter
1/2 tsp (1g) salt.
1/3 cup (50g) powdered sugar
0.2 cup (30g) flour
1 Tbsp (10g) cocoa powder
2 ea. (60g) egg whites.
Method
Bring to boil water, butter and salt. Meanwhile, mix dry ingredients and egg whites to form a paste. Pour hot liquid in the choco-egg-white paste. Bring to a boil and cook for 2 minutes. Blend and chill.

Baking
Preheat oven to 350ºF (180ºC). With a oiled damped paper towel, lightly grease silicone mat or parchment paper onto an upside down large baking tray. Spread chocolate gavotte mixture into a thin sheet – Make 3 sheets. Bake for abour 10 minutes; one tray at a time. Carefully remove gavotte pieces from the silicone mat. Store in a dry place in sealed containers or ziploc style bags. If gavotte have softened, preheat oven to 250ºF (120ºC), spread gavotte evenly onto 3 baking trays and put in the oven for about 5 min – turn oven off and leave them inside. Use at room temp.

Ginger Chocolate Sauce
1/2 cup (100g) sugar
3 Tbsp (30g) poweder milk
1/3 cup (50g) unsweetened cocoa powder
0.4 cup (100g) water
1/2 cup (120g) heavy cream
1 tsp vanilla paste or extract
2 tsp (10g) fresh ginger, peeled & grated
1 gram gelatin sheet; soaked in cold water and drained.
Method: Bring to a boil all ingredients – remove from heat, blend in the softened gelatin – pass through a sieve; chill. Use at room temperature.

Praliné (Hazelnut Spread)
3.5 ounces (75g) whole almonds
3.5 ounces (75g) whole hazelnuts*
4 ounces (100g) sugar
3 Tbsp (30g) water.
*Praliné can be 100% hazlenuts.

2) Using Caramel a-sec- Method (caramel without water)
Toast nuts. Cook sugar only in a hot frying pan to caramel stage. Toss in warn nuts, turn heat off and transfer onto a silicone baking mat to cool.
In a running food processor, blend caramelized nuts with a pinch of salt until it turns into paste.

Praliné Nuggets
3 ounces (100g) milk chocolate, melted
1.8 ounces (50g) praliné, room temp
3.6 ounces (100g) feuillantine (dried crepes / wafers) or unsweetened corn flakes, broken into small pieces.

Method
Gently, melt milk chocolate, add praliné and feuillantine. Divide into small nuggets – chill. Dust some for garnishing with gold powder. Keep refrigerated.

Caramelized Macadamia
120g macadamia, toasted and crushed
60g sugar
50g water
A pinch of salt and a dash of vanilla extract or paste.

Method
Cook sugar, water, salt and vanilla to 118ºC. Toss in the macadamia and cook until caramelized stirring constantly. Let cool and keep them in a sealed container at room temperature; it can last for weeks. A couple of silica gel desiccant packets extend any caramelized nuts shelf life.

Milk Chocolate Mousse
1/4 cup (60g) heavy cream
1/4 cup (60g) milk
2 ea. (40g) yolks
1 Tbsp (15g) sugar
7 ounces (200g) milk chocolate, melted
0.8 cup (200g) whipped cream.

Creme Anglaise
Boil cream and milk. Meanwhile, beat sugar and yolks. Temper yolks mixture with one-third of the hot half/half – cook to 185ºF (85ºC). Drain over melted milk chocolate, mix well and cool to ≈ 104ºF (40ºC). Fold in the whipped cream; chill to set.

Chocolate Napoleon Plating
Spoon out a dolop of praliné on the plate first. Add a piece of gavotte, pipe out some chocolate mousse, add some plain (no gold) crushed praliné nuggets & macadamia. Top with gavotte, chocolate mousse – repeat this step 3 or 4 more times (go easy with the mousse). Garnish with some golden nuggets, macadamia and dots of ginger chocolate sauce. Dust some powdered sugar if desired and serve immediately – To prevent moisture from the mousse to soften the gavotte, do not assemble this dessert in advance. Enjoy!

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