Coffee Napoleon Recipes

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MANDARINE NAPOLEON

Delicious Corsican drink to honor Napoleon, who was born on Corsica. Mandarine Napoleon liqueur was created to honor Napoleon while he was alive (by a social-climbing chemist), considered a French liqueur, but it is actually produced in Belgium. It is an (38% alcohol) orange-flavored liquor with a cognac base, with a spicy orange bouquet and pale orange color. It is made with Mandarin peel from Sicily chopped fine and steeped in cognac, then filtered, then added to alcohol, sugar, 21 herbs and spices (supposedly include clove, coriander, cumin and green tea). The alcohol is distilled 3 times and aged 3 years before bottling. If you can't find Mandarine Napoleon, I would substitute Grand Marnier for the best taste, then Cointreau, or, if desperate, triple sec. But if you want to honor the great little man, buy the real stuff. Hmm, the Mandarine Napoleon has a unique taste, sweet without being cloying, but not too "sophisticated". I heartily recommend this cocktail, and spring for the real deal, you'll be glad you did.

Provided by KateL

Categories     Beverages

Time 5m

Yield 1 highball, 1 serving(s)

Number Of Ingredients 5



Mandarine Napoleon image

Steps:

  • Pour into a highball glass three-quarters filled with broken ice. Garnish with a slice of lime. Serve with a straw.

1 1/2 ounces Cointreau liqueur (see recipe description) or 1 1/2 ounces triple sec (see recipe description)
1/2 ounce fresh lime juice
5 ounces 7-up, soda
crushed ice, to fill highball glass 3/4 full
1 lime slice, for garnish

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



Coffee Napoleon image

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.

1 package (14 ounces) store-bought puff pastry, thawed in refrigerator if frozen
Granulated sugar, for sprinkling
3 tablespoons heavy cream, plus more, as needed
2 tablespoons instant espresso powder
1/2 cup confectioners' sugar, sifted
Espresso Pastry Cream
1 ounce dark chocolate (70%), melted and cooled slightly

DOUBLE-CHOCOLATE NAPOLEON

Get double the deliciousness with our Double-Chocolate Napoleon. Serve our creamy Double-Chocolate Napoleon with a cold glass of milk after dinner tonight.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 8 servings

Number Of Ingredients 9



Double-Chocolate Napoleon image

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.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 4.3961 mg, Sodium 240 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 24 g, Protein 3 g

1 pkg. (4 oz.) BAKER'S Rich Milk Chocolate, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 cup cold milk
1/4 cup GEVALIA Cold Brew House Blend Iced Coffee Concentrate
1 tsp. vanilla
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
2 Tbsp. granulated sugar
1/4 cup powdered sugar
1-1/4 tsp. water

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