Chocolate-Hazelnut Napoleons

A Culinary Journey: Chocolate-Hazelnut Napoleons

Oh, the decadent allure of a perfectly crafted Chocolate-Hazelnut Napoleon! These aren't your everyday pastries; they're a symphony of textures and flavors, a testament to the artistry of baking. From the crisp, golden layers of puff pastry to the creamy, intensely flavorful hazelnut chocolate filling, each bite is a miniature celebration of indulgence. I first encountered this recipe years ago, and it's become a cherished part of my repertoire, perfect for impressing guests or simply treating myself to a moment of pure bliss.

The process is undoubtedly involved, demanding both precision and patience. But let me assure you, the reward far outweighs the effort. The delicate dance of creating the hazelnut creme, the satisfying crackle of the perfectly baked puff pastry, the final flourish of sprinkling candied hazelnuts – it's a journey that engages all the senses. And the result? A dessert that is as beautiful as it is delicious, a masterpiece that speaks volumes about the love and care poured into its creation.

The Magic of Puff Pastry

The foundation of these Napoleons is, of course, the puff pastry. Its delicate layers, created through a precise process of folding and baking, provide the perfect contrast to the rich filling. Weighting the pastry down while it bakes is a crucial step, ensuring a crisp, even bake without the pastry puffing up too high. This technique creates a sleek, modern look that complements the elegance of the overall dessert.

The Heart of the Matter: Hazelnut Creme

The star of the show, however, is undoubtedly the hazelnut creme. The combination of creamy Nutella, rich dark chocolate, and subtly sweet egg yolks creates a luscious filling that's both decadent and surprisingly light. The addition of whipped cream adds a touch of airy lightness, balancing the richness of the other ingredients. The secret to success here lies in the careful folding of the ingredients, ensuring a smooth, homogenous texture that complements the crispness of the pastry.

Candied Hazelnuts: A Touch of Crunch

To complete the ensemble, candied hazelnuts provide a delightful textural contrast and a hint of extra nutty flavor. The process of candying the nuts is simple but rewarding, resulting in glistening, crunchy morsels that add a sophisticated touch to the finished product. These can be made ahead of time and stored for later use, adding a touch of convenience to this already impressive dessert.

Beyond the Recipe: A Celebration of Flavor and Time

This isn't just a recipe; it's an experience. It's an opportunity to slow down, savor the process, and create something truly special. It's a reminder that sometimes, the most rewarding things in life are those that require a little extra time and effort. The moments spent carefully folding the creme, the anticipation as the pastry bakes to a perfect golden brown, the joy of assembling the final masterpiece – these are the memories that make this dessert truly unforgettable.

The Chocolate-Hazelnut Napoleons are more than just a dessert; they're a testament to the power of culinary artistry and the satisfaction of creating something beautiful and delicious from scratch. They're a treat to be savored, a moment of pure indulgence, a celebration of the simple joys of baking and the richness of shared moments. So gather your ingredients, put on some music, and embark on this culinary adventure. The result is well worth the effort.

Step-by-step

• Make hazelnut creme: Melt chocolate with Nutella and keep warm.
• Beat cream with an electric mixer until it just holds soft peaks, then chill.
• Beat egg and yolks in cleaned mixer bowl with cleaned beaters at high speed until thick and pale, about 5 minutes.
• Meanwhile, bring sugar, water, and corn syrup to a boil in a 1-qt heavy saucepan over medium heat, stirring occasionally until sugar has dissolved. Continue to boil, undisturbed, until candy thermometer registers 238°F (soft-ball stage; you will need to tilt pan to get temperature), about 4 minutes.
• Reduce mixer speed to medium and add hot sugar mixture to eggs in a slow stream (try to avoid beaters and side of bowl), then beat until mixture is pale, thick, tripled in volume, and completely cool, about 5 minutes.
• Fold chocolate mixture into egg mixture. Fold in one third of whipped cream to lighten, then fold in remaining whipped cream gently but thoroughly. Chill at least 4 hours.
• Candy hazelnuts: Line a baking pan with foil (shiny side up).
• Heat sugar in a heavy 10-inch skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Add hazelnuts, stirring until coated. Transfer to foil and cool completely, then coarsely chop.
• Bake pastry: Preheat oven to 400°F with rack in middle. Line a large heavy baking sheet with parchment paper.
• Roll out puff pastry onto a lightly floured surface with a lightly floured rolling pin into a 17- by 10-inch rectangle (about 1/8 inch thick). Transfer to baking sheet, then cover with a sheet of parchment and top with a heavy baking sheet or sheet pan to weight down. Bake until pale golden, 15 to 20 minutes.
• Meanwhile, stir together corn syrup and water.
• Remove top baking sheet and parchment. Generously brush pastry with corn syrup mixture and cover with parchment, then invert pastry and brush other side with corn syrup mixture. Replace parchment and baking sheet and bake until deep golden and crisp, 15 to 20 minutes more. Cool completely.
• Using a serrated knife, trim edges of pastry, then halve lengthwise and cut each half into 8 equal rectangles for a total of 16 rectangles.
• Assemble dessert: Arrange 8 rectangles on a baking sheet and dust with confectioners’ sugar to cover. (To mark pastry decoratively, see cooks’ note, below.)
• Dab a small amount of hazelnut creme in center of 8 plates, then put an undecorated pastry rectangle on top. Divide remaining hazelnut creme among pastry rectangles. Sprinkle with some of the candied hazelnuts and top with decorated pastry rectangles. Sprinkle with more candied hazelnuts.
• Do Ahead: Hazelnut creme can be chilled up to 2 days. Candied hazelnuts keep in an airtight container 3 weeks. Pastry can be baked 2 days ahead and kept in an airtight container at room temperature.
• Cooks’ Note: To mark the pastry decoratively, heat a long metal skewer over a gas flame until very hot, then “brand” pastry with skewers to form a cross-hatch pattern. Reheat skewer as necessary.