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This napoleon is a giant ... and all chocolate.

It's a project. It's a commitment. But if you like chocolate, it's worth it.

The giant-size puff pastry napoleon is unusual because the pastry, as well as the filling, is chocolate. For best results, follow the steps carefully, abiding by chilling times and oven temperatures.

This elegant dessert was inspired by chef Jean-Pierre Billoux of the restaurant at L'Hotel de la Cloche, Dijon, France. Chocolate Puff Pastry Cake with

Spirited Candied Oranges

2 cups sifted all-purpose flour

1/2 teaspoon salt

1 cup (1/2 lb.) cold unsalted butter or

unsalted margarine

8 to 10 tablespoons ice water

2/3 cup unsweetened cocoa, sifted

Chocolate cream (recipe follows)

1 to 2 teaspoons powdered sugar

Spirited candied oranges (recipe


About 1 pint vanilla bean ice cream

In a large bowl, mix flour with salt. Cut 3 tablespoons of the butter into cubes; add to flour. With a pastry blender or your fingers, cut or rub butter into flour mixture until fine crumbs form. Add enough water, stirring with a fork, to make dough cling together. Knead dough on an unfloured board until smooth, 3 to 5 minutes. Enclose dough in plastic wrap and chill until cold, about 45 minutes.

In a food processor or with an electric mixer, whirl or beat cocoa with remaining butter until well blended. Chill until firm but still spreadable, 10 to 15 minutes.

On a lightly floured board, roll dough into a 12- by 18-inch rectangle. Evenly distribute teaspoon-size pieces of the cocoabutter mixture across 2/3 of the dough, to within 1/2 inch of edges. Fold the plain third of dough onto half of buttered section, then fold again onto the remaining buttered section. Pinch edges of dough securely to seal in butter. Enclose dough in plastic wrap and chill 30 minutes.

On a lightly floured board, roll dough into a 10- by 16-inch rectangle. Fold rectangle in thirds, then fold in half--like closing a book. This completes a "turn." Enclose in plastic wrap and chill 30 minutes. Give dough 2 more turns; chill for 30 minutes after each. After the last turn, wrap dough and chill at least 4 hours, or up to 5 days; or freeze up to 6 months.

Divide dough in half. On a lightly floured board, roll each piece to make a rectangle about 1/2 inch thick and slightly larger than 11 by 12 inches. To prevent sticking, lift dough often and sprinkle board lightly with flour. Dust 2 baking sheets, each 12 by 15 inches, lightly with flour. Put a piece of pastry on each. Chill, uncovered, until dough is firm, about 10 minutes.

With a sharp knife, cut each pastry piece into 2 rectangles, each 6 by 11 inches (cut straight down; if you pull knife through dough, pastry will not puff properly). Remove pastry scraps (bake to nibble); carefully lift rectangles and space 2 inches apart on baking sheets. Chill again until firm, about 10 minutes. With a fork, pierce the pastry every 1/2 inch.

Bake in a 400 degrees oven for 10 minutes, switch pan positions, then reduce heat to 300 degrees and continue baking until pastry pieces have risen slightly ,and are darker brown, 15 to 20 minutes longer. With a wide spatula, carefully transfer pastry to racks; cool completely. At this point, you can wrap baked pastry airtight and freeze up to 2 weeks. To recrisp, place frozen baked pastry on baking sheets and heat in 4000 oven until pastry feels dry, about 10 minutes, Let cool before assembling cake. To assemble, set 1 pastry piece on a platter and gently spread with 1/2 of the chocolate cream. Top with another piece of pastry, aligning with the first; spread with half of the remaining chocolate cream. Top with another pastry piece and spread with remaining cream. Top with the last piece of pastry; dust with powdered sugar. Cover and chill at least 2 or up to 6 hours. With a very sharp serrated knife, cut pastry cake crosswise into 1/2- to 3/4-inch-thick slices. Lay slices of cake on dessert plates. Spoon 2 to 3 tablespoons spirited oranges and 1 or 2 scoops ice cream onto plates beside cake. Makes 10 to 12 servings.

Per serving: 636 cal ; 7 g protein; 62 g carbo.; 45 g fat,- 220 mg chol.; 126 mg sodium.

Chocolate cream. In a 1- to 1 1/2-quart pan over very low heat, stir 6 ounces bittersweet chocolate until melted; let stand until cool but still fluid. In a bowl, beat 5 large egg yolks with 1/2 cup sugar on high speed until thick. Beat in cooled chocolate. Add 1/2 cup (1/4 lb.) room-temperature unsalted butter or unsalted margarine, cut up, beating until blended.

In a deep bowl, beat 1 1/2 cups whipping cream until soft peaks will hold; gently fold into chocolate mixture. Use, or cover and chill up to next day. Let stand at room temperature 1 hour before using.

Spirited candied oranges. Cut 3 unpeeled thin-skinned oranges (each about 3-in. diameter) crosswise into 1/8-inch-thick slices; remove seeds. In a 10- to 12-inch frying pan, bring 1 cup sugar, 1/2 cup water, and 1 vanilla bean (about 6 in.), split lengthwise, to boiling on high heat. Add oranges; simmer, uncovered, stirring often until peel is translucent, 25 to 30 minutes. With a slotted spoon, lift out oranges and bean (rinse bean, dry, save for reuse). Cool oranges; chop coarsely.

Measure syrup, adding any juice from oranges. If more than 1/4 cup, boil, uncovered, until reduced to 1/4 cup; if less, add water to make 1/4 cup. Add oranges and 2 tablespoons orange-flavor liqueur. Use, or cover and chill up to 3 days.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Oct 1, 1988
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