White Chocolate And Summer Berry Napoleons Recipes

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CHOCOLATE-BERRY NAPOLEONS

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 8 napoleons

Number Of Ingredients 0



Chocolate-Berry Napoleons image

Steps:

  • Roll out 1 puff pastry sheet into a 10-inch square; cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate; cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.

WHITE CHOCOLATE AND SUMMER BERRY NAPOLEONS

Categories     Berry     Chocolate     Dairy     Dessert     Bake     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 20 Servings

Number Of Ingredients 10



White Chocolate and Summer Berry Napoleons image

Steps:

  • Stir white chocolate in large bowl set over saucepan of barely simmering water until melted and smooth. Remove from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk barely simmering water until melted and smooth. Remove chocolate from heat. Bring milk to simmer in heavy medium saucepan. Whisk milk into chocolate. Let chocolate mixture cool until just beginning to thicken, stirring occasionally, about 1 hour.
  • Using electric mixer, beat cream and vanilla in another large bowl until medium-firm peaks form. Fold whipped cream into chocolate mixture in 3 additions. Cover and refrigerate.
  • Preheat oven to 400°F. Line 17x11x1-inch baking sheet with parchment paper. Roll out 1 pastry sheet on lightly floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch rectangles. Repeat rolling and cutting with remaining pastry sheet to make six 12x5-inch pastry rectangles total. Transfer 2 pastry rectangles to prepared baking sheet, spacing evenly. Cover remaining pastry rectangles and chill.
  • Pierce pastry rectangles on baking sheet all over with fork. Top with second piece of parchment. Place another 17x11x1-inch baking sheet atop parchment to weigh down pastry rectangles as they cook. Bake pastries until edges and bottoms are golden, about 10 minutes. Remove baking sheet and parchment paper from atop pastries. Turn pastries over. Continue baking uncovered until bottoms are golden, about 5 minutes longer. Transfer pastries to rack; cool. Repeat piercing and baking with remaining 4 pastry rectangles in 2 more batches. (White chocolate cream and pad pastry rectangles can be prepared 1 day ahead. Keep cream refrigerated. Store pastry rectangles airtight at room temperature.)
  • Place 1 pastry rectangle on work surface. Spread 1 1/2 cups of chocolate cream over pastry. Gently toss all berries in large bowl. Arrange of berries in single layer over chocolate cream. Place second pastry rectangle atop berries. Spread 1 cups of chocolate cream atop second pastry rectangle. Top with of berries. Top with third pastry rectangle. Repeat with remaining 3 pastry rectangles, chocolate cream and berries to form second napoleon. (Can be made 4 hours ahead. Refrigerate.) Using serrated knife, cut each pastry crosswise into 10 equal pieces. Sprinkle powdered sugar over each and serve.

12 ounces good-quality white chocolate (such as Lindt or Bakers), chopped
1/2 cup whole milk
2 cups chilled whipping cream
1 teaspoon vanilla extract
1 17-ounce package frozen puff pastry (2 sheets), thawed
2 5- to 6-ounce baskets blackberries
2 8-ounce baskets strawberries, hulled, halved
2 6-ounce baskets blueberries
2 6-ounce baskets raspberries
Powdered sugar

SAVORY CHOCOLATE NAPOLEON

For this recipe, I highly recommend that you use a bittersweet chocolate that has a cocoa content of 72 percent or higher. That usually means the chocolate will contain less sugar and have a stronger cocoa taste. This will give the finished hors d'oeuvre a nice contrast.

Provided by Food Network

Categories     dessert

Time 15m

Yield 40 napoleons

Number Of Ingredients 6



Savory Chocolate Napoleon image

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!

Bittersweet chocolate, tempered
1 pound cream cheese, softened
3 tablespoons chopped fresh chives
1 teaspoon paprika
Pinch salt
Pinch pepper

WHITE CHOCOLATE BERRY DESSERT

I made this recipe up and after fine-tuning it a bit, I think I have a hit! One of my favorite things about Taste of Home is that truly delicious recipes are featured-not just easy-to-make or quick recipes.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 15 servings.

Number Of Ingredients 18



White Chocolate Berry Dessert image

Steps:

  • In a microwave-safe bowl, melt white chocolate and butter at 70% power; stir until smooth. Cool. , In a large bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt; beat into egg mixture. Spread into a greased 13x9-in. baking dish; set aside., For filling, in a small bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla just until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Just before serving, fold whipped topping into white chocolate. Fold in strawberries; spread over dessert. Cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 402 calories, Fat 24g fat (16g saturated fat), Cholesterol 81mg cholesterol, Sodium 163mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.

8 ounces white baking chocolate, chopped
6 tablespoons butter, cubed
2 large eggs
1/2 cup sugar
3 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
FILLING:
1 package (8 ounces) cream cheese, softened
3 ounces white baking chocolate, melted and cooled
1 large egg, lightly beaten
1/3 cup sugar
1/3 cup sour cream
1 teaspoon vanilla extract
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
4 ounces white baking chocolate, melted and cooled
1 pint fresh strawberries, sliced

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