CHOCOLATE AND RASPBERRY NAPOLEONS
Chocolate hearts are layered with raspberry semifreddo ("half cold" in Italian), a frozen dessert similar to ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Line a 9-by-13-by-2-inch baking pan with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.
- Fill a large bowl with ice and water; set aside. Bring a stockpot 1/4 full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbonlike trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry puree to mixture; whisk to combine. Set aside.
- In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.
- Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.
- To make the raspberry sauce, stir superfine sugar into the remaining raspberry puree (about 2 tablespoons). Refrigerate until ready to serve.
- To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out 4 hearts from the semifreddo. Divide the raspberry sauce between 2 dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart and repeat layering until there are 3 layers of chocolate and 2 layers of semifreddo, ending with a chocolate heart. Garnish with the reserved fresh raspberries (if using), sift confectioners' sugar over the raspberries, if desired.
CHOCOLATE-RASPBERRY NAPOLEONS
Fresh raspberries and a creamy chocolate filling are stuffed between two light, fluffy pastries to make this delicate-looking dessert.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Unfold pastry sheet on lightly floured surface; cut along fold lines into 3 rectangles. Cut each rectangle crosswise into 4 smaller rectangles; place on baking sheet. Bake 15 min. or until golden brown. Remove to wire racks; cool completely.
- Meanwhile, melt 6 oz. chocolate as directed on package; set aside. Beat whipping cream in medium bowl with mixer on high speed until soft peaks form.
- Beat melted chocolate, cream cheese, powdered sugar and liqueur in large bowl with mixer on medium speed until well blended. Whisk in whipped cream.
- Split each pastry rectangle in half. Spread each bottom half with 3 Tbsp. chocolate mixture. Cover with raspberries and pastry tops. Melt remaining chocolate; drizzle over pastries.
Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 45 mg, Sodium 110 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 15 g, Protein 4 g
CHOCOLATE-BERRY NAPOLEONS
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 napoleons
Number Of Ingredients 0
Steps:
- Roll out 1 puff pastry sheet into a 10-inch square; cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate; cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.
CHOCOLATE NAPOLEONS
People will think you fussed over these impressive desserts from Roberta Strohmaier of Lebanon, New Jersey. She uses frozen puff pastry for the flaky shells and dresses up pudding mix for the yummy chocolate filling.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4x3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool., In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. , To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.
Nutrition Facts : Calories 366 calories, Fat 21g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 264mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.
RASPBERRY NAPOLEONS DESSERT
Raspberry Napoleons are an incredibly easy and tres delicieux summertime dessert. The combination of a crisp puff pastry with sweet cream cheese and raspberries is hard to beat. The size of Napoleons you make is really up to you. I find that a 3x3-inch square is usually a good size, but use your own discretion.
Provided by Baker's Daughter
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
- Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
- Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 23.7 g, Cholesterol 17.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 118.4 mg, Sugar 8.6 g
WHITE CHOCOLATE AND SUMMER BERRY NAPOLEONS
Categories Berry Chocolate Dairy Dessert Bake Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 Servings
Number Of Ingredients 10
Steps:
- Stir white chocolate in large bowl set over saucepan of barely simmering water until melted and smooth. Remove from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk barely simmering water until melted and smooth. Remove chocolate from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk into chocolate. Let chocolate mixture cool until just beginning to thicken, stirring occasionally, about 1 hour.
- Using electric mixer, beat cream and vanilla in another large bowl until medium-firm peaks form. Fold whipped cream into chocolate mixture in 3 additions. Cover and refrigerate.
- Preheat oven to 400°F. Line 17x11x1-inch baking sheet with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch rectangles. Repeat rolling and cutting with remaining pastry sheet to make six 12x5-inch pastry rectangles total. Transfer 2 pastry rectangles to prepared baking sheet, spacing evenly. Cover remaining pastry rectangles and chill.
- Pierce pastry rectangles on baking sheet all over with fork. Top with second piece of parchment. Place another 17x11x1-inch baking sheet atop parchment to weigh down pastry rectangles as they cook. Bake pastries until edges and bottoms are golden, about 10 minutes. Remove baking sheet and parchment paper from atop pastries. Turn pastries over. Continue baking uncovered until bottoms are golden, about 5 minutes longer. Transfer pastries to rack; cool. Repeat piercing and baking with remaining 4 pastry rectangles in 2 more batches. (White chocolate cream and pad pastry rectangles can be prepared 1 day ahead. Keep cream refrigerated. Store pastry rectangles airtight at room temperature.)
- Place 1 pastry rectangle on work surface. Spread 1 1/2 cups of chocolate cream over pastry. Gently toss all berries in large bowl. Arrange of berries in single layer over chocolate cream. Place second pastry rectangle atop berries. Spread 1 cups of chocolate cream atop second pastry rectangle. Top with of berries. Top with third pastry rectangle. Repeat with remaining 3 pastry rectangles, chocolate cream and berries to form second napoleon. (Can be made 4 hours ahead. Refrigerate.) Using serrated knife, cut each pastry crosswise into 10 equal pieces. Sprinkle powdered sugar over each and serve.
STRAWBERRY-WHITE CHOCOLATE NAPOLEONS
Melted white chocolate and whipped topping make a simple but luscious filling for these elegant strawberry Napoleons.
Provided by My Food and Family
Categories Recipes
Time 5h
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Unfold pastry sheet on lightly floured surface; pierce pastry with fork. Cut pastry crosswise into 3 pieces, following fold lines in pastry. Place in single layer on baking sheet. Bake 15 min. or until golden brown. Cool on wire racks.
- Meanwhile, microwave 4 oz. chocolate and 1/2 cup COOL WHIP in large microwaveable bowl on HIGH 1 min. or until chocolate is almost melted, stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended. Cool completely, stirring occasionally. Add remaining COOL WHIP; whisk until blended.
- Split each pastry piece into 2 layers. Set aside 2 of the top layers. Spread each of the 4 remaining pastry layers with scant 1/2 cup COOL WHIP mixture; top each with 1/3 cup strawberries. Stack 2 of the topped layers; cover with remaining pastry layers. Melt remaining chocolate as directed on package; drizzle evenly over pastry stacks. Refrigerate 4 hours. Cut each stack into 6 pieces to serve.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 65 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 12 g, Protein 2 g
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