A 1 Chocolate Coco Cherry Napoleons A1 Recipes

CHOCOLATE CHERRY VALENTINE NAPOLEONS

Steps:

• Preheat oven to 425 for regular or 400 for convection.
• Roll Puff Pastry out on flour surfaced. Gently, using a rolling pin, roll out any creases.
• Using a 3 inch Heart Cookie Cutter, Cut out 12 hearts. Place on a baking sheet lined with parchment paper or a silicon mat.
• In a small bowl, mix one egg and one Tablespoon of Water together to create an egg wash. Gently brush each heart with egg wash.
• Bake in oven for 10-15 minutes until puffed and golden brown.
• Remove from oven and cool.
• In a medium bowl, using a whisk, mix together one package of Godiva Dark Chocolate Pudding with One cup cold milk until thick and creamy. Set aside.
• In your mixer, with the whisk attachment, mix 1 1/2 cups of heavy whipping cream with 1 tsp of vanilla, and 6 Tablespoons of Powder Sugar.
• Reserve 1/2 cup of whipping cream.
• Add remaining whipping cream to pudding. Fold together until well combined.
• Cut each puff pastry heart in half, creating a top and a bottom.
• Fill Pastry Bag with Chocolate Filling. Pipe around the edge of each bottom heart.
• Fill center with a dab of the reserved whipped cream. Sprinkle with chocolate sprinkles or mini chocolate chips.
• Gently scoop three cherries from the can of cherry pie filling, into the center of each heart, on top of the whipped cream and chocolate sprinkles.
• Top with other half of puff pastry heart.
• Sprinkle with Powder Sugar. Top with a squirt of Chocolate filling and one Cherry.
• Chill until ready to serve.

CHEERY CHERRY CREAM PUFFS WITH A.1. GANACHE DRIZZLE #A1

Steps:

• Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
• Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
• To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
• To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!

CHOCOLATE NAPOLEON

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.

CHOCOLATE MOUSSE NAPOLEONS

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.

CHOCOLATE NAPOLEONS WITH MASCARPONE CREAM AND CHERRY COMPOTE

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.