Molded Chocolate-Filled Napoleons

Name: Molded Chocolate-Filled Napoleons
Yield: Makes twenty-four 3 × 1½- inch (7 × 4-cm) rectanglesor twenty-four 2- inch (5-cm) squares
Cuisine: United States
Ingredients: 12 ounces (350 grams) bittersweet (not unsweetened) chocolate, melted and cooled; Confectioners’ sugar and cocoa powder for finishing; One 9 × 13 × 2- inch (23 × 33 × 5-cm) pan, lined with aluminum foil; 2 cups heavy (whipping) cream; 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau; 2½ teaspoons (1 envelope) unflavored gelatin; 1 cup egg whites (about 7 large egg whites); ¼ cup cold water; 1 cup sugar; 2 Baked Puff Pastry Layers

Preparation info

Makes
twenty-four
3 × 1½ inch 7 × 4 cm ) rectangles squares

Difficulty
Medium

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.

Ingredients

2 Baked Puff Pastry Layers
2 cups heavy (whipping) cream

Americas
United States
Pastry
Vegetarian

Method

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