Shelly's Recipe

MOCHA NAPOLEONS

Category: Napoleons/Eclairs/Strudel/Baklava/Cream Puffs

1 recipe Chocolate Pastry for Mocha Napoleons
1 tablespoon granulated sugar
1 8 - ounce carton mascarpone cheese
1/4-1/3 cup powdered sugar
1 1/2 teaspoons vanilla
Dash salt
1 teaspoon instant espresso coffee powder or instant coffee crystals
1/2 cup whipping cream
1 tablespoon powdered sugar
1 teaspoon unsweetened cocoa powder


Prepare Chocolate Pastry. Divide into three portions. On a lightly floured surface, roll each portion into a 12x4-inch rectangle; if necessary trim edges until even. Place on baking sheets. Evenly sprinkle the granulated sugar over the top of pastry rectangles. Bake in a 400 degrees oven for 13 to 15 minutes or until crisp. Transfer to a wire rack; cool.


For mocha filling: In a large bowl, stir together the mascarpone cheese, the 1/4 to 1/3 cup powdered sugar, vanilla and salt until smooth. In a chilled metal mixing bowl, dissolve espresso powder in whipping cream and beat with an electric mixer on medium speed, just until soft peaks form. Gently fold the whipped cream into the mascarpone mixture. Cover and chill for at least 15 minutes.


To assemble, spoon half of the mocha filling evenly on one of the pastry rectangles. Top with another pastry rectangle. Spoon remaining mocha filling evenly on pastry stack. Top with remaining pastry rectangle.


In a small bowl, combine the 1 tablespoon powdered sugar with cocoa powder. Sprinkle top of pastry stack with powdered sugar mixture. Chill for up to 4 hours before serving. Cut into eight to ten 1-inch pieces.


Chocolate Pastry

1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup cold butter
1 egg yolk
2 tablespoons cold water


In a medium bowl, stir together the all-purpose flour, sugar, and unsweetened cocoa powder. Using a pastry blender, cut in cold butter until mixture is crumbly. In a small bowl, whisk together the egg yolk and cold water. Gradually stir egg yolk mixture into flour mixture. Gently knead the dough just until a ball forms. If necessary, cover dough with plastic wrap and chill for 30 to 60 minutes or until dough is easy to handle.