Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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Continued:

Using a large knife, cut each of the squares in half diagonally to
form 8 triangles. Using a small knife, carefully slice each triangle
in half crosswise to form two thin layers from each triangle. There
will be a total of 16 triangles. You will need 12 triangles for this
recipe. The extra are in case of breakage.

Make the dark mocha sauce: Melt the chocolate with the coffee
according to the directions in the Chocolate Key. In a small saucepan
bring the cream to a gentle boil. Gradually whisk the cream into the
melted chocolate until smooth. Stir in the vanilla and coffee
liqueur. The sauce may be made up to 5 days in advance and
refrigerated, covered, until serving. Reheat the sauce over simmering
water before serving.

Make the creme anglaise: In a heavy, medium non-corrosive saucepan,
bring the milk, cream and vanilla bean to a gentle boil over medium
low heat. Cover the pan, remove it from the heat and let the
mixturestand for 15 minutes. Remove the vanilla bean pieces. Using a
small, sharp knife, scrape the tiny black seeds from the inside of
the vanilla bean into the milk mixture.

In a medium bowl, whisk the egg yolks and sugar until blended.
Gradually whisk the warm milk mixture into the yolk mixture until
blended. Return this mixture back to the saucepan. Continue cooking
over medium-low heat, stirring constantly with a wooden spoon for 2 to
4 minutes, or until the custard has thickened slightly. It
is done when you can run your finger down the back of the
custard-coated spoon and a path remains in the custard for several
seconds. Do not let the custard come to a boil.

Remove the pan from the heat and immediately strain the custard into a
noncorrosive metal bowl. Place the bowl in a larger bowl of iced
water and stir the custard for 10 to 15 minutes, or until cold. (The
creme anglaise sauce may be prepared up to two days in advance,
cooled, covered with plastic wrap and refrigerated. ) Assemble the
napoleons: Remove the white chocolate and mocha mascarpone creams
from the refrigerator. In their separate bowls, whisk each of the
creams to soft peaks.

In a large chilled bowl, combine the remaining 3/4 cup heavy cream
from the white chocolate mascarpone cream with the remaining 3/4 cup
heavy cream from the mocha mascarpone cream. Using a handheld
electric mixer, beat the cream at medium-high speed to soft peaks. Do
not overbeat. Using a large rubber spatula, gently fold one-half of
the whipped cream (about 1 1/2 Cups) into the white chocolate
mascarpone cream. Fold the remaining whipped cream into the mocha
mascarpone cream.

Fill two pastry bags fitted with medium star tips (such as Ateco #5)
with each of the creams. Place a puff pastry triangle on a work
surface. Dust the triangle with confectioners' sugar. Pipe a layer of
mocha mascarpone cream onto the triangle. Top with another puff
triangle. Dust with confectioners' sugar. Pipe a layerof white
chocolate mascarpone cream over the second triangle. Garnish the
napoleon with a chocolate-covered espresso bean. Repeat this layering
process with the remaining puff pastry triangles to form a total of
six napoleons.

Spoon some dark mocha sauce on a dessert plate. Fill a squeeze bottle
with creme anglaise sauce. Pipe a spiral of creme anglaise over the
mocha sauce. Draw a toothpick from the center of the plate to the
edge, all around the plate at 1-inch intervals. Place a napoleon in
the center of the plate. Dust with cocoa powder, if desired. Serve
immediately.

~ Tish Boyle

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