Chocolate Phyllo Napoleon Food

SAVORY CHOCOLATE NAPOLEON

Steps:

• Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
• Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
• Place the cream cheese mixture in a pastry bag fitted with a star tip. Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Viola!

KAITAFI FRUIT NAPOLEON

Steps:

• Preheat the oven to 300 degrees F.
• In a medium bowl, combine the kaitafi with the butter, and 1/3 cup sugar to form patties about 3 inches in diameter. You will need 3 to 4 of these. Place them on a greased sheet pan. Sprinkle 1 tablespoon of the remaining sugar over the "disks". Bake for 15 to 20 minutes or until sugar has caramelized. In a small bowl, combine the fruit with a tablespoon of sugar and reserve. Begin to plate by placing 1 slice of kiwi on the bottom (to prevent it from sliding) and layer the napoleon by putting 1 disk and then fruit. Continue to desired height. Drizzle with dark and white chocolate sauce. Serve.

CHOCOLATE COCONUT NAPOLEON

Steps:

• CHOCOLATE SAUCE FOR GARNISH:
• Prepare the chocolate cream: The base of the chocolate cream is a creme anglaise, which is poured over chocolate to make a ganache.
• Pour half of the sugar into a small mixing bowl and set the remaining sugar aside. Add the egg yolks and whisk until well combined. The mixture should be thick, smooth, and homogenous.
• Pour the heavy cream, milk, and remaining sugar into a non-reactive 3-quart heavy-bottomed saucepan, place it over medium-high heat, and bring to a boil. Temper the egg mixture with the hot mixture by carefully pouring about 1/3 of the hot mixture into the egg mixture. Whisk immediately to keep the eggs from scrambling. Pour the tempered egg mixture back into the saucepan and place over medium heat, stirring constantly with a rubber spatula. The liquid will begin to thicken. When it reaches 182 degrees on a candy thermometer and is thick enough to coat the back of a spoon, it is finished and should be removed from the heat. If you do not have a thermometer, you can tell that it is finished by using the following method: In one quick motion, dip the spatula into the creme anglaise and hold it down horizontally in front of you. With the tip of your finger, wipe a clean line down the center of the spatula. If the trail keeps its shape, the creme anglaise is ready. If the trail fills with liquid, cook it for another minute and repeat the test. The objective is to remove the creme anglaise from the heat just before it boils. If the creme anglaise boils, the egg yolks will scramble. If this happens, you can still use it if you mix it with a hand-held immersion blender, food processor, or a blender. You will need a blade to liquefy the scrambled egg pieces. Remove from the heat.
• Place the chopped chocolate in a medium-size mixing bowl and make a ganache by pouring the creme anglaise over the chocolate in two or three additions. Use a hand whisk to incorporate fully after each addition. The ganache should be thick, shiny, and smooth. Whisk in the Grand Marnier. Place in the refrigerator to cool and set. As the cream cools, the cocoa butter in the chocolate will harden and hold everything together. The cream will also become more flavorful as it cools. If you have time, make this a day in advance to give the chocolate flavor time to develop. (The chocolate cream can be stored in the refrigerator, tightly covered with plastic wrap, for up to 3 days.)
• Prepare the tuiles: Preheat the oven to 375 degrees. Combine the coconut, sugar, eggs, and butter in a medium-size mixing bowl and mix with a hand whisk until well combined. Place a silicon mat on a baking sheet. (If you do not have a silicon mat, you can use a nonstick baking sheet.) Use a small offset spatula dipped in water to spread 4-inch circles of the tuile batter on the mat or baking sheet. Place in the oven and bake until evenly light golden brown, 8 to 10 minutes. Allow the tuiles to cool on a wire rack.
• Assemble the Napoleon: Place one tuile in the center of each plate. Dip a large spoon in hot water and roll it through the chocolate cream to form a quenelle, or egg-shaped scoop, of chocolate cream. Place the chocolate cream in the center of the tuile and repeat for the remaining plates. Top with a second tuile and another quenelle of chocolate cream. Top each with a third tuile. Garnish the plate with the chocolate sauce and creme anglaise. You could also use fresh berries in season or chocolate shavings. Serve immediately.

CHOCOLATE PHYLLO NAPOLEON

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the butter and cocoa to make "cocoa butter".
• Line a large sheet pan with parchment paper. Place 1 sheet of phyllo on the pan and brush with cocoa butter. Sprinkle evenly with 2 tablespoons of sugar, then place another sheet of phyllo on top. Brush with cocoa butter, sprinkle with sugar, lay another sheet of phyllo on top, brush with cocoa butter, and sprinkle with sugar. Cover the stack with parchment paper. Place another pan on top to weight it down. Then place another, empty sheet pan on the very top. (This is to keep the phyllo from buckling during baking).
• Bake for 15 to 20 minutes, until the phyllo is dark brown. It's very difficult to tell, as it's so chocolate-y looking as it is. Remove the whole stack of sheet pans and let cool (do not unstack the pans).
• To assemble the dessert, break the phyllo up into random pieces about 3-inches square. Place a dab of mascarpone on each of 4 plates and press 1 phyllo piece down on it. Spoon on a heaping tablespoon of mascarpone in the center and surround it with raspberries. Place another phyllo piece on top and repeat, topping off with a final phyllo piece. Garnish with a mint sprig, a dusting of powdered sugar, and raspberry puree, if desired.

LEMON CREAM AND RASPBERRY PHYLLO NAPOLEONS

Steps:

• For Phyllo Squares:
• Preheat oven to 375°F. Lightly oil 2 large baking sheets. Stack phyllo sheets on work surface. Trim to 10 1/2-inch square (reserve scraps for another use). Place 1 phyllo square on work surface (cover remaining phyllo with plastic wrap and damp kitchen towel). Sprinkle with 1 generous teaspoon sugar. Top with second phyllo square. Brush lightly with melted unsalted butter. Sprinkle with 1 generous teaspoon sugar. Top with third phyllo square. Sprinkle with 1 generous teaspoon sugar. Cut phyllo stack into 9 equal stacked squares. Arrange stacked phyllo squares an prepared baking sheet. Repeat layering and cutting with remaining 3 phyllo sheets, sugar and butter making total of 18 stacked phyllo squares. Bake until phyllo is golden, about 10 minutes. Transfer baking sheets to racks and cool completely.
• For Lemon Cream:
• Beat cream, 1 1/2 teaspoons powdered sugar and vanilla in large bowl until medium peaks form. Whisk lemon curd in another medium bowl until smooth. Add to cream mixture. Beat to stiff peaks.
• Spread 1 generous tablespoon lemon cream on each of 6 stacked phyllo squares. Top each with 6 raspberries. Layer each with 6 raspberries. Layer each with 1 phyllo square, 1 more tablespoon lemon cream and 6 raspberries (save any remaining lemon cream for another use). Top each with 1 phyllo square. Sift powdered sugar over desserts. (Can be prepared 8 hours ahead. Cover loosely and refrigerate).