COFFEE NAPOLEON
The Napoleon is best eaten the same day. Martha made this recipe on episode 507 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes one 11-by-5-inch napoleon
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Roll out puff pastry on parchment to 11-by-15-inch rectangle. Sprinkle with sugar to evenly coat. Roll out again so sugar adheres to pastry. Trim to three 11-by-5-inch rectangles. Spray a rimmed baking sheet lightly with water and transfer pastry rectangles to baking sheet; freeze until firm, about 20 minutes. Divide rectangles between two parchment-lined rimmed baking sheets. Top each with a wire cooling rack and bake until beginning to turn golden, 25 to 30 minutes. Transfer to a wire rack to cool completely.
- In a small bowl, whisk together heavy cream and espresso powder. Add confectioners' sugar and whisk until smooth. If glaze is too thick to pour, add additional cream, 1 teaspoon at a time, until glaze reaches a pourable consistency.
- Assemble Napoleon: place one pastry rectangle on work surface. Top with half of pastry cream, spreading in an even layer. Top with a second pastry rectangle, pressing gently to adhere. Repeat with remaining pastry cream and pastry rectangle, with the flattest surface facing upward. Pour glaze on top and spread evenly using an offset spatula to cover. Fill a small pastry bag fitted with a very small plain tip (#1 or #2) with melted chocolate. Pipe lines of chocolate crosswise over the glaze, about 1/2 inch apart. Drag the tip of a wooden skewer down the length of the glazed pastry, in alternating directions, to create a decorative pattern. Refrigerate up to 1 hour before slicing with a serrated knife.
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Mindy Gajda
[email protected]Overall, this coffee napoleon was a good dessert, but it wasn't as amazing as I was hoping for. I think I'll try a different recipe next time.
Amitab Manna
[email protected]The pastry in this coffee napoleon was a bit dry, but the filling was delicious. I think I'll try a different pastry recipe next time.
Tarif Sheikh
[email protected]This coffee napoleon was a bit too sweet for my taste, but I still enjoyed it. I think next time I'll use less sugar in the filling.
Ahad Amir
[email protected]I love the unique coffee flavor in this napoleon. It's a great twist on a classic dessert.
Assraful Islam
[email protected]This coffee napoleon is the perfect dessert for any occasion. It's elegant, delicious, and sure to impress your guests.
First Lady
[email protected]I'm so glad I tried this coffee napoleon recipe. It was easier to make than I thought, and the results were incredible.
shah nimesh
[email protected]This coffee napoleon was a hit at my party! Everyone loved the unique flavor and the beautiful presentation.
junayed Hussain
[email protected]Amazing coffee napoleon! The combination of coffee and chocolate is heavenly. I highly recommend this recipe.
Kajubi Sula
[email protected]This was my first time making a coffee napoleon, and it turned out great! The pastry was flaky and the filling was creamy and flavorful. I'll definitely be making this again.
Bidhan Shill
[email protected]I've tried many coffee napoleon recipes, but this one is by far the best. The instructions were clear and easy to follow, and the results were stunning. My family loved it!
Md Foysal Hossain
[email protected]Wow, this coffee napoleon is next level! The pastry is crispy and buttery, the coffee filling is smooth and flavorful, and the chocolate ganache is decadent. I'm definitely making this again for my next party.
Amukushu Frieda
[email protected]This coffee napoleon was a delight! The layers of flaky pastry, creamy coffee filling, and rich chocolate ganache came together perfectly. I especially loved the subtle hint of coffee in the filling, which balanced out the sweetness of the ganache.