Molded Chocolate-Filled Napoleons

Preparation info
  • Makes


    3 × 1½ inch 7 × 4 cm ) rectangles squares
    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

This was a specialty of my teacher chef Albert Kumin, who made it with a Grand Marnier mousse at the Four Seasons in New York when he was the head pastry chef, about 50 years ago. I like to use this light chocolate mousse to fill it, and I’ve retained the orange liqueur as a flavoring.



  1. First prepare the layers: Slide one of the baked puff pastry layers onto a cutting board and use a sharp serrated knife to trim it to the size of the inside of the 9 × 13- inch (23 × 33-cm