CHOCOLATE-HAZELNUT NAPOLEONS

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Chocolate-Hazelnut Napoleons image

Weighting the puff pastry with an extra sheet pan while it blind-bakes is a classic way to get the crackle without the height and also gives the pastries a sleek, modern look.

Provided by Lillian Chou

Categories     Holiday 2018     Christmas     Christmas Eve     Dessert     Pastry     Hazelnut     Chocolate     Phyllo/Puff Pastry Dough     Entertaining     Winter     New Year's Eve

Yield 8 servings

Number Of Ingredients 19

For hazelnut crème:
2 oz unsweetened chocolate, chopped
3/4 cup Nutella
1 cup chilled heavy cream
1 whole large egg
2 large egg yolks
1/3 cup sugar
1/4 cup water
1 tsp light corn syrup
For candied hazelnuts:
1/2 cup sugar
1 cup hazelnuts, toasted and any loose skins rubbed off
For pastry:
1 sheet frozen puff pastry (from a 17 1/4-oz package), thawed
2 Tbsp light corn syrup
1 1/2 tsp water
About 1/3 cup confectioners' sugar
Special Equipment
A candy thermometer; a long metal skewer (optional)

Steps:

  • Make hazelnut crème:
  • Melt chocolate with Nutella and keep warm.
  • Beat cream with an electric mixer until it just holds soft peaks, then chill.
  • Beat egg and yolks in cleaned mixer bowl with cleaned beaters at high speed until thick and pale, about 5 minutes.
  • Meanwhile, bring sugar, water, and corn syrup to a boil in a 1-qt heavy saucepan over medium heat, stirring occasionally until sugar has dissolved. Continue to boil, undisturbed, until candy thermometer registers 238°F (soft-ball stage; you will need to tilt pan to get temperature), about 4 minutes.
  • Reduce mixer speed to medium and add hot sugar mixture to eggs in a slow steam (try to avoid beaters and side of bowl), then beat until mixture is pale, thick, tripled in volume, and completely cool, about 5 minutes.
  • Fold chocolate mixture into egg mixture. Fold in one third of whipped cream to lighten, then fold in remaining whipped cream gently but thoroughly. Chill at least 4 hours.
  • Candy hazelnuts:
  • Line a baking pan with foil (shiny side up).
  • Heat sugar in a heavy 10-inch skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Add hazelnuts, stirring until coated. Transfer to foil and cool completely, then coarsely chop.
  • Bake pastry:
  • Preheat oven to 400°F with rack in middle. Line a large heavy baking sheet with parchment paper.
  • Roll out puff pastry onto a lightly floured surface with a lightly floured rolling pin into a 17- by 10-inch rectangle (about 1/8 inch thick). Transfer to baking sheet, then cover with a sheet of parchment and top with a heavy baking sheet or sheet pan to weight down. Bake until pale golden, 15 to 20 minutes.
  • Meanwhile, stir together corn syrup and water.
  • Remove top baking sheet and parchment. Generously brush pastry with corn syrup mixture and cover with parchment, then invert pastry and brush other side with corn syrup mixture. Replace parchment and baking sheet and bake until deep golden and crisp, 15 to 20 minutes more. Cool completely.
  • Using a serrated knife, trim edges of pastry, then halve lengthwise and cut each half into 8 equal rectangles for a total of 16 rectangles.
  • Assemble dessert:
  • Arrange 8 rectangles on a baking sheet and dust with confectioners' sugar to cover. (To mark pastry decoratively, see cooks' note, below.)
  • Dab a small amount of hazelnut crème in center of 8 plates, then put an undecorated pastry rectangle on top. Divide remaining hazelnut crème among pastry rectangles. Sprinkle with some of the candied hazelnuts and top with decorated pastry rectangles. Sprinkle with more candied hazelnuts.
  • Do Ahead
  • Hazelnut crème can be chilled up to 2 days. Candied hazelnuts keep in an airtight container 3 weeks. Pastry can be baked 2 days ahead and kept in an airtight container at room temperature.

Gary Turner
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Overall, I was disappointed with this recipe. I wouldn't recommend it.


Kecious Mweetwa
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I found the Napoleons to be a bit dry.


coolest kid
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The chocolate hazelnut filling was a bit too sweet for my taste.


Seerculio kayn
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I'm not sure if I did something wrong, but my Napoleons didn't turn out as flaky as I expected.


Abiodun Abidemi
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I accidentally overcooked the phyllo dough a bit, but the Napoleons still tasted great.


Highly Favoured Nat
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I had some trouble finding phyllo dough, but I was able to find it at a specialty grocery store.


Curty Lecluse
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These Napoleons are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!


Amin Kachelo
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I'm not a huge fan of chocolate, but these Napoleons were amazing! The hazelnut filling balanced out the chocolate perfectly.


Marcy Moreno
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I made these Napoleons for my husband's birthday and he loved them! He said they were the best dessert he's ever had.


AFZAL GHORI
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These Napoleons are so elegant and beautiful. They're sure to impress your guests.


Rajib Hossen
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I love the way the phyllo dough flakes when you bite into it.


Sm Gamer
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These Napoleons are the perfect combination of chocolate and hazelnut.


Sean Atkins
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The chocolate hazelnut filling is to die for! It's so creamy and flavorful.


raheem bailey
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I was surprised at how easy these Napoleons were to make. They look impressive, but they're really quite simple.


joe king
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These Napoleons are so rich and decadent. They're perfect for a special occasion dessert.


Md mihad
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I love how versatile this recipe is. You can use different types of chocolate and nuts to create your own unique flavor combinations.


Rudie Koberstein
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I've made these Napoleons several times now and they're always a crowd-pleaser. They're the perfect dessert for any occasion.


Night Raid
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These Chocolate Hazelnut Napoleons were a huge hit at my party! They were so easy to make and everyone loved them.