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
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