Mocha Matzoh Napoleon Food

MOCHA

Steps:

• Make around 35ml espresso using a coffee machine and pour into the base of your cup. Add the drinking chocolate and mix well until smooth.
• Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.

MOCHA MATZOH NAPOLEON

Steps:

• 1. Line a 9 x 13-inch pan with 2 pieces of plastic wrap that are large enough to drape over and cover all of the sides.
• 2. Break the matzoh pieces in half. Pour the coffee into a shallow pan and add the matzoh pieces, turning them over so that each piece becomes soaked with the coffee. Set aside.
• 3. To make the Mousse: Break 21 ounces of the chocolate into small pieces and melt either on the stovetop or in the microwave.
• 4. Meanwhile, in a large bowl, beat the egg yolks with 3/4 cup of the sugar. Add the softened margarine and beat with an electric mixer on medium-high speed or vigorously by hand with a whisk until combined. Add the melted chocolate and beat again.
• 5. In a separate bowl, with an electric mixer on high speed, beat the egg whites until they start to stiffen. Turn the speed to low, add the remaining 1/4 cup of sugar, and then turn the speed back to high and beat until very stiff, about 1 minute more. Fold the whites into the chocolate mixture.
• 6. Spoon about 1/5 of the mousse into the prepared pan to cover the bottom. Add 3 to 4 matzoh halves to cover the mousse in 1 layer. Add another 1/5 of the mousse to cover the matzoh and then another layer of matzoh. Repeat until you have used all the matzoh. There should be 4 to 5 layers, depending on the size of your matzoh pieces. The last layer should be the mousse. Cover with plastic.
• 7. Place in the freezer for a minimum of 3 hours or overnight. Place in the refrigerator 1 hour before serving.
• 8. To serve, unmold the pan onto a large platter and peel off the plastic wrap. Use a grater or vegetable peeler to shave the remaining 2 ounces of chocolate on top of the mousse. Cut into 20 pieces.

BEST NAPOLEON CAKE EVER!

Steps:

• Measure out all of the ingredients for the puff pastry and get your tools and utensils ready.
• Wet Ingredients: Mix 2/3 cup cold water, 1 Tbsp vinegar & 3 Tbsp vodka (replace with water if not using) in a cup.In a separate cup whisk together 2 eggs and a 1/8 tsp salt. Combine mixtures of two cups and stir to combine.
• Dry Ingredients: By food processor: Add 5 cups flour to the cup of your food processor. Now add 3 ½ sticks cold, cubed butter, and pulse or process until the crumbs are pea-size. By hand: Alternatively, pour the flour onto the cutting board, then add cold, cubed butter, and using a long, sharp knife keep cutting and mixing the mixture until the pieces are pea-size.
• Add wet to dry: Add the liquid ingredients and continue pulsing or mixing until the dough starts sticking to itself a bit, but is not formed yet.
• Form into a dough: Pour the content of the food processor bowl onto a work surface and start gathering and pressing the dough together with your hands, trying to work it as little as possible. Form a ball and knead it for a couple of seconds until a dough forms.
• Shape & Divide: Shape the dough into a log and then cut it into 12 equal pieces. Roll each piece into a ball, cover, and refrigerate for about an hour to allow the liquid to hydrate the flour. This will also make it easier to roll the dough out later.
• Eggs & Sugar: In a 6 qt pot whisk together 7 egg yolks & 1 ½ - 2 ¼ cups sugar adding about ¼ cup of milk to make it easier to mix into a smooth mixture. Flour & Milk: Add the [/adjustable]⅔cups flour and whisk again, forming a very uniform, clump-free batter. Add another ¼ cup[/adjustable] of milk to make it easier.
• Heat the remaining milk in a saucepot or a microwave. If heating on a stovetop, make sure to heat over medium-low heat and stir continously to prevent scorching.
• Temper eggs: Temper the egg yolk mixture by slowly pouring the hot milk in, all the while mixing. Adding the hot milk gradually will prevent the eggs from curdling and separating.Cook: Now set over medium heat and cook for 2-3 minutes past coming to a boil, whisking constantly to prevent scorching. Add 1 Tbsp of vanilla extract and stir to incorporate.
• Add butter: Add [/adjustable]1 ¾ sticks butter, allow to melt and stir the custard into a smooth mixture. Alternatively, you can beat the butter into the cooled to room temperature custard. [/adjustable]
• Cool custard: Allow the custard to cool by pouring it into a jelly roll baking sheet, covering it with plastic wrap so it touches the custard, which will prevent a film from forming. Do not refrigerate, just bring to room temperature.
• Preheat oven to 400F °. Set the rack in the middle.
• How to roll the puff pastry cake layers: Place a damp kitchen towel on the table, then put an upside-down jelly roll baking pan on top. The kitchen towel will help prevent to prevent the baking sheet from moving as you roll. Roll out 1 dough ball into a 11-12 inch circle, dusting the top surface with flour as needed. Pierce with a fork about every 1 inch - this will prevent large bubbles from forming as it bakes.Alternatively, you can lightly wet your rolling surface, then place a piece of foil larger than 12 inches and smooth it out to adhere to the table. Now roll the dough on top of it. The foil won't move, giving you a steady rolling surface. Working this way, you can pre-roll all the cake layers, nonstop while some of them are baking.
• Bake: Bake each puff pastry cake layer for 5-7 minutes or until lightly golden. Then, remove from the oven and place a 10-inch plate or lid on top and cut around it with a sharp knife collecting all scraps to a bowl. Allow to cool. Repeat with the rest of the dough.
• Crumble all the cake scraps.
• Place a dab of frosting on a serving platter, top with the first cake layer and press to adhere.
• Optional: To keep the cake edges perfectly straight fasten a 10-inch cake ring or an adjustable cake ring around the first cake layer. The rest of the cake will be assembled inside this ring. If you do not have one, just omit this step and assemble free-hand.
• Reserve and refrigerate about 1 cup of custard for covering the sides, later. Now, spread about 4 large spoonfuls of Napoleon Custard into an even layer. Repeat with the rest of the custard and cake, finishing with a layer of custard on top.
• Sprinkle the top with some of the crumbled up cake scraps to keep the custard from drying out. Leave the cake at room temperature for 12 hours, then refrigerate for another 12 hours. Or just refrigerate the cake for 48 hours before continuing with the next step.
• Unmold the cake by running a thin knife between the cake and the ring. Remove the ring.
• Take the reserved custard and smooth over the sides of the cake. Set the cake on a cake stand, over a baking sheet. Take a handful of cake scraps and press them against the sides of the cake, allowing the rest to fall into the baking sheet. Continue going around the cake sides in the above-described manner. Sprinkle the leftover puff pastry cake crumbs over the top of the cake. Top with berries and sprinkle with powdered sugar if desired.
• Serve chilled.