A 1 Chocolate Coco Cherry Napoleons A1 Recipes

Steps:

• Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
• Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
• Place the cream cheese mixture in a pastry bag fitted with a star tip. Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Viola!

Steps:

• Make chocolate layers:
• Place baking sheet, bottom side up, on work surface. Cover bottom side with foil, tucking ends under. Mark 15 x 9-inch rectangle on foil. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Pour onto foil; spread to cover rectangle. Chill until just set but not hard, about 8 minutes.
• Cut chocolate rectangle lengthwise into three 3-inch-wide strips. Cut strips crosswise into six 2 1/2-inch-long pieces. Chill 1 hour. (Can be made 1 week ahead. Cover; keep refrigerated.)
• Make mascarpone cream:
• Using electric mixer, beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. Cover; chill at least 1 hour and up to 3 hours.
• Place 1 chocolate piece on each of 6 plates. Spread 3 tablespoons mascarpone over each. Top with another chocolate piece; spread mascarpone over. Top with third chocolate piece. (Can be made 6 hours ahead. Cover; chill.) Dust with powdered sugar. Spoon compote alongside.

Steps:

• On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4x3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool., In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. , To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.

Steps:

• 1. Preheat oven to 400 degrees F. Unfold pastry on a lightly floured surface; roll lightly to remove folds. Cut in half lengthwise. Cut each piece crosswise into 5 2" wide rectangles, and place on baking sheet. Bake 12- 14 minutes or until golden; remove to wire rack to cool.
• 2. Beat pudding mix and sour cream at low speed with an electric mixer until thickened, about 2 minutes. Fold in whipped topping.
• 3. Split pastry rectangles in half horizontally. Spoon about 3 tablespoons filling into bottom of halves, and top with 2 tablespoons of filling. Cover with top; drizzle with remaining fruit filling.

Steps:

• For the ganache: Combine the chopped chocolate and butter in a heatproof bowl set over a pot with 1-inch of simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring occasionally, until melted and smooth. Stir in the cream, vanilla and salt, and then remove from the heat. Set aside until cooled and thickened, stirring occasionally, 30 to 45 minutes.
• For the cookies: Position an oven rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Using a small glass or cookie cutter (1 1/4 to 1 1/2-inch wide), trace 15 circles on each piece of parchment paper, leaving about 2 inches between each round. Flip the parchment over; the lines will be visible through the paper but you will not have to pipe directly onto the ink. Fit a pastry bag with a round tip about 1/4-inch wide.
• Sift the confectioners' sugar and ground almonds into a bowl and discard any larger nut chunks. (If you have more than a tablespoon of bigger chunks, grind those until powdery and then resift.) Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with the whisk attachment of a hand-held electric mixer). Whip on medium-low speed until frothy, and then add the granulated sugar. Increase the speed to medium-high and whip until very soft peaks form. Add the almond extract and a few drops of food coloring if using. Whip until stiff peaks form. Fold about one-third of the sugar-nut mixture into the egg whites until blended, and then fold in the remaining two-thirds. The batter should be a bit fluid but not runny. It should slowly drip off the spatula and sit on top of the batter in the bowl for a bit before eventually oozing back into it. If it seems a bit stiff at this point, fold once or twice more until it relaxes, although be careful not to over fold. This correct texture is the key to the macaron and it is better to have a stiffer batter than a looser one.
• Transfer the batter to the prepared pastry bag. Holding the bag perpendicular over the baking sheet, squeeze until the batter fills a circle drawn on the paper. Release the pressure on the bag and pull towards you to prevent a pointy tip on the center of the cookie. Repeat with the remaining circles. Gently flatten any points on the cookies with a damp fingertip.
• Firmly rap the baking sheets against the counter to release any air bubbles and let stand at room temperature until the tops of the cookies no longer feel wet, 10 to 15 minutes. Bake, 1 sheet at a time, until the macarons are slightly crisp and the bottoms release from the parchment paper, about 15 minutes, rotating the sheet halfway through the baking time. Cool on the sheet 5 minutes, and then peel off the cookies and cool completely on a wire rack.
• To assemble the cookies, spread a thin layer of the chocolate ganache on the bottoms of half of the cookies, about 1/4 teaspoon per cookie. Top with a second cookie, gently pressing to squeeze the ganache to the rims.
• TIP: The weight of the batter in the pastry bag will force some of the batter out. To stop this, you can stick a mini marshmallow at the end of your pastry tip to block to the batter from running out the end.
• TIP: You can use store-bought almond meal in place of the whole almonds. Sift 2/3 cup with the confectioners' sugar and, if necessary, grind the larger chunks and sift until a tablespoon or less of larger chunks remain in the sifter.
• TIP: You can also spoon the batter onto the parchment lined baking sheets. The cookies may not be as perfectly round but will still taste great.

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the butter and cocoa to make "cocoa butter".
• Line a large sheet pan with parchment paper. Place 1 sheet of phyllo on the pan and brush with cocoa butter. Sprinkle evenly with 2 tablespoons of sugar, then place another sheet of phyllo on top. Brush with cocoa butter, sprinkle with sugar, lay another sheet of phyllo on top, brush with cocoa butter, and sprinkle with sugar. Cover the stack with parchment paper. Place another pan on top to weight it down. Then place another, empty sheet pan on the very top. (This is to keep the phyllo from buckling during baking).
• Bake for 15 to 20 minutes, until the phyllo is dark brown. It's very difficult to tell, as it's so chocolate-y looking as it is. Remove the whole stack of sheet pans and let cool (do not unstack the pans).
• To assemble the dessert, break the phyllo up into random pieces about 3-inches square. Place a dab of mascarpone on each of 4 plates and press 1 phyllo piece down on it. Spoon on a heaping tablespoon of mascarpone in the center and surround it with raspberries. Place another phyllo piece on top and repeat, topping off with a final phyllo piece. Garnish with a mint sprig, a dusting of powdered sugar, and raspberry puree, if desired.

Steps:

• Preheat oven to 400 degrees. unfold your phyllo sheet and cut into 3 strips along the creases where the dough was folded. then cut each strip into 4 equal parts and place on a lighly sprayed baking sheet. bake for 15 minutes or until lightly golden brown.
• meanwhile in a sauce pan add a-1 sauce, vanilla extract, brown sugar, cayenne pepper and chocolate over low heat, stirring constantly until chocolate is melted and well incorporated ( approximately 5 minutes). add the cherries and heat until barely warmed through ( approximately 5 minutes) then set aside.
• remove your phyllo from the oven and let cool for 5 minutes. now it is time to assemble. take 3 squares of the phyllo dough and place one on a plate spread 1/8 cup of vanilla pudding, then take 2 tbsp of cherries through a slotted spoon and place on top of pudding, sprinkle with a 1/2 tbsp shredded coconut. place another phyllo square on top of that and repeat the same steps from the first layer. top with the last phyllo square, repeat theses steps until you have all 4 servings prepared. at this point take your whipped cream and in a circular motion decorate until you come to a peak, drizzle all 4 servings with the chocolate sauce reserved from the cherries on top of the whipped cream and serve.

Steps:

• Heat oven to 425°F.
• Melt 3-1/2 oz. chocolate as directed on package; cool.
• Beat pudding mix, milk, coffee concentrate and vanilla in medium bowl with mixer 2 min. Add melted chocolate; mix well. Refrigerate until ready to use.
• Cut pastry sheet crosswise into 3 rectangles; place in single layer on parchment-covered baking sheet. Prick all over with fork; cover with additional parchment paper, then second baking sheet. Bake 15 min.
• Uncover pastry pieces; sprinkle with granulated sugar. Bake additional 8 to 10 min. or until golden brown. Cool 15 min.
• Stack pastry pieces on serving plate, filling layers with pudding mixture. Gently press down on top of Napoleon to secure.
• Whisk powdered sugar and water until blended; spread onto top of Napoleon. Melt remaining chocolate; pour into resealable plastic bag. Cut small piece off one bottom corner off of bag; use to pipe chocolate into 3 lengthwise lines on top of Napoleon. Drag toothpick crosswise over chocolate lines. Wipe toothpick clean, then drag, in opposite direction, across chocolate lines next to first swirled lines. Repeat until chocolate is evenly swirled on top of Napoleon to resemble photo. Refrigerate 30 min. or until chocolate is firm.

Steps:

• Thaw pastry at room temperature for 30 minutes. Preheat oven to 400.
• Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2" apart on baking sheet.
• Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
• Place cream and cinnamon in bowl. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 18 bottom halves with chocolate cream. Top with remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.
• Drizzle with melted chocolate and sprinkle with confectioners' sugar just before serving.
• TIP: *You can substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Proceed as directed.

Steps:

• On a lightly floured piece of parchment paper, roll out Puff Pastry to a 12-inch square, about 1/8 inch thick. Using a pastry cutter or pizza wheel, cut square into three 12-by-4-inch strips. Transfer dough and parchment to a large baking sheet; prick all over with a fork. Cover with plastic wrap; chill in the refrigerator or freezer until firm, about 30 minutes. Meanwhile, preheat the oven to 425°F.
• Transfer sheet to oven; bake, rotating sheet halfway through, until pastry is puffed and golden around the edges, about 10 minutes. Set another baking sheet directly on pastry strips and continue baking until pastry is light golden in the center, 6 to 8 minutes more. Remove top baking sheet; bake until pastry is baked through and golden brown, 6 minutes more. Transfer to a wire rack to cool completely.
• In a small bowl, whisk together the sugar, butter, corn syrup, and 1 tablespoon milk. If the mixture is too thick to pour, add additional milk, 1 teaspoon at a time, until it reaches the consistency of sour cream. Transfer a quarter of the glaze to a small bowl; whisk in cocoa. Transfer chocolate glaze to a paper cornet; set aside.
• Pour white glaze onto one of the pastry strips; spread evenly with an offset spatula. Cut the tip of the paper cornet, and pipe lines of chocolate glaze crosswise over the white glaze, about 1/2 inch apart. Drag the tip of a wooden skewer down the length of the glazed strip, in alternating directions, to create a decorative pattern.
• Fit a pastry bag with a 5/8-inch plain tip (such as an Ateco #808) and fill with half of the Chocolate Pastry Cream. Pipe an even layer onto another pastry strip. Top with the remaining pastry strip, pressing gently to secure. Fill the pastry bag with remaining pastry cream, and pipe evenly onto the strip. Place the glazed pastry on top. Once assembled, the Napoleon is best eaten the same day; slice with a serrated knife.
• A pastry strip is spread with an even layer of white glaze. After piping lines of chocolate glaze on top, a wooden skewer is used to create a decorative finish.
• The other pastry strips are layered with Chocolate Pastry Cream before being topped with the glazed strip.

Steps:

• Heat oven to 400°F.
• Unfold pastry sheets. Cut each sheet into 12 squares; place on baking sheet. Bake 15 to 20 min. or until puffed and golden brown. Remove to wire racks; cool completely. Cut each square horizontally in half.
• Melt 6 oz. semi-sweet chocolate as directed on package. Beat cream cheese and sugar in large bowl with whisk until blended. Add melted chocolate; mix well. Gently stir in COOL WHIP.
• Spoon 2 Tbsp. cream cheese mixture onto bottom half of each pastry square; cover with top of square. Melt white chocolate as directed on package; spoon into resealable plastic bag. Repeat with remaining semi-sweet chocolate, spooning chocolate into separate bag. Cut small piece off one bottom corner of each bag; use to drizzle chocolates over napoleons.