White Choc Mocha Napoleons

INGREDIENTS

INSTRUCTIONS

Continued  Using a large knife, cut each of the squares in half
diagonally to  form 8 triangles. Using a small knife, carefully slice
each triangle  in half crosswise to form two thin layers from each
triangle. There  will be a total of 16 triangles. You will need 12
triangles for this  recipe. The extra are in case of breakage.  Make
the dark mocha sauce: Melt the chocolate with the coffee  according to
the directions in the Chocolate Key. In a small saucepan  bring the
cream to a gentle boil. Gradually whisk the cream into the  melted
chocolate until smooth. Stir in the vanilla and coffee  liqueur. The
sauce may be made up to 5 days in advance and  refrigerated, covered,
until serving. Reheat the sauce over simmering  water before serving.
Make the creme anglaise: In a heavy, medium non-corrosive saucepan,
bring the milk, cream and vanilla bean to a gentle boil over medium
low heat. Cover the pan, remove it from the heat and let the
mixturestand for 15 minutes. Remove the vanilla bean pieces. Using a
small, sharp knife, scrape the tiny black seeds from the inside of  the
vanilla bean into the milk mixture.  In a medium bowl, whisk the egg
yolks and sugar until blended.  Gradually whisk the warm milk mixture
into the yolk mixture until  blended. Return this mixture back to the
saucepan. Continue cooking  over medium-low heat, stirring constantly
with a wooden spoon for 2  to 4 minutes, or until the custard has
thickened slightly. It is done  when you can run your finger down the
back of the custard-coated  spoon and a path remains in the custard for
several seconds. Do not  let the custard come to a boil.  Remove the
pan from the heat and immediately strain the custard into a
noncorrosive metal bowl. Place the bowl in a larger bowl of iced  water
and stir the custard for 10 to 15 minutes, or until cold. (The  creme
anglaise sauce may be prepared up to two days in advance,  cooled,
covered with plastic wrap and refrigerated. ) Assemble the  napoleons:
Remove the white chocolate and mocha mascarpone creams  from the
refrigerator. In their separate bowls, whisk each of the  creams to
soft peaks.  In a large chilled bowl, combine the remaining 3/4 cup
heavy cream  from the white chocolate mascarpone cream with the
remaining 3/4 cup  heavy cream from the mocha mascarpone cream. Using a
handheld  electric mixer, beat the cream at medium-high speed to soft
peaks. Do  not overbeat. Using a large rubber spatula, gently fold
one-half of  the whipped cream (about 1 1/2 Cups) into the white
chocolate  mascarpone cream. Fold the remaining whipped cream into the
mocha  mascarpone cream.  Fill two pastry bags fitted with medium star
tips (such as Ateco #5)  with each of the creams. Place a puff pastry
triangle on a work  surface. Dust the triangle with confectioners'
sugar. Pipe a layer of  mocha mascarpone cream onto the triangle. Top
with another puff  triangle. Dust with confectioners' sugar. Pipe a
layerof white  chocolate mascarpone cream over the second triangle.
Garnish the  napoleon with a chocolate-covered espresso bean. Repeat
this layering  process with the remaining puff pastry triangles to form
a total of  six napoleons.  Spoon some dark mocha sauce on a dessert
plate. Fill a squeeze bottle  with creme anglaise sauce. Pipe a spiral
of creme anglaise over the  mocha sauce. Draw a toothpick from the
center of the plate to the  edge, all around the plate at 1-inch
intervals. Place a napoleon in  the center of the plate. Dust with
cocoa powder, if desired. Serve  immediately.  ~ Tish Boyle  Recipe By
 :

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 48.4mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g