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Nutty napoleons

Servings:
12 servings
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Ingredients

Nutty napoleons
  • 1 package frozen puff pastry; thawed
  • 1/4 cup hazelnut; skinned, toasted and chopped
  • 2 ounce bittersweet chocolate; finely chopped
  • 2 ounce milk chocolate; finely chopped
Sweetened cream filling
  • 1 package frozen puff pastry; thawed
  • 1/4 cup hazelnut; skinned, toasted and chopped
  • 2 ounce bittersweet chocolate; finely chopped
  • 2 ounce milk chocolate; finely chopped
  • 2 cup heavy whipping cream
  • 4 tablespoon sugar
Hazelnut chocolate spread
  • 1 package frozen puff pastry; thawed
  • 1/4 cup hazelnut; skinned, toasted and chopped
  • 2 ounce bittersweet chocolate; finely chopped
  • 2 ounce milk chocolate; finely chopped
  • 2 cup heavy whipping cream
  • 4 tablespoon sugar
  • 3/4 cup hazelnuts; toasted and skinned
  • 4 ounce bittersweet chocolate; finely chopped.
  • 2 ounce milk chocolate; finely chopped

Preparation

Baking Directions:

For sweetened cream filling:Chill metal bowl, whisk attachment in freezer.

Mix sugar into cream and let sit in refrigerator to allow it to dissolve.

Stir again before transferring to mixing bowl.

Whisk cream until soft peaks form.

Transfer to pastry bag.

For hazelnut chocolate spread:Place hazelnuts in the bowl of food processor and run until a creamy paste forms.

In a double boiler, melt the chocolates and mix until smooth.

Remove from heat and stir in hazelnut paste until combined.

Cover bowl with plastic wrap and place in refrigerator until thickened but spreadable, approximately 25 minutes.

To assemble pastry:Preheat oven to 400 degrees.

Make chocolate hazelnut spread.

While chocolate hazelnut spread cools, unfold puff pastry on a lightly floured surface.

Cut into 12 equal rectangles and transfer to a parchment paper or silpat-lined baking sheet.

Bake for 12-15 minutes until puffed and golden brown.

Let cool.

Cut each in half crosswise, creating a top and bottom.

Take bottom of pastry and spread with chocolate hazelnut mixture.

Create the next layer by piping on a generous amount of cream filling.

Top with pastry.

Melt chocolate and drizzle both milk and dark chocolate over the top.

Sprinkle chopped hazelnuts over top.