Chocolate-hazelnut Napoleons: A delightful dessert recipe

Ingredients for Chocolate-hazelnut Napoleons

• 60 g unsweetened chocolate, chopped

• 225 g Nutella

• 240 ml chilled double cream

• 1 whole large egg

• 2 large egg yolks

• 65 g caster sugar

• 60 ml water

• 5 ml light corn syrup

• 100 g caster sugar

• 120 g hazelnuts, toasted, any loose skins rubbed off

• 480 g frozen puff pastry, thawed

• 30 ml light corn syrup

• 7.5 ml water

• About 65 g icing sugar

• A candy thermometer, a long metal skewer (optional)

How to make Chocolate-hazelnut Napoleons

1. Melt the chocolate with the Nutella in a heatproof bowl over a pan of simmering water, then keep warm.

2. Beat the cream using an electric mixer until it just holds soft peaks, then chill in the fridge.

3. Clean the mixer bowl and beaters, then beat the eggs and yolks at high speed until thick and pale, about 5 minutes.

4. Meanwhile, combine the sugar, water, and corn syrup in a heavy-based saucepan over medium heat. Stir occasionally until the sugar has dissolved, then bring to a boil. Continue to boil undisturbed until a sugar thermometer registers 115°C (soft-ball stage), about 4 minutes.

5. Reduce the mixer speed to medium and slowly add the hot sugar mixture to the eggs, avoiding the beaters and sides of the bowl. Beat until the mixture is pale, thick, tripled in volume, and completely cool, about 5 minutes.

6. Gently fold the chocolate mixture into the egg mixture. Fold in one third of the whipped cream to lighten the mixture, then fold in the remaining whipped cream until combined. Chill for at least 4 hours.

7. Line a baking tray with foil, shiny side up.

8. Heat the sugar in a heavy frying pan over medium heat, stirring with a fork to ensure even heating. When the sugar starts to melt, stop stirring and swirl the pan occasionally until the sugar turns dark amber. Add the hazelnuts, stirring until they are well coated, then transfer to the foil-lined tray to cool completely. Coarsely chop the cooled hazelnuts.

9. Preheat the oven to 200°C (fan 180°C) with the rack in the middle. Line a large heavy baking tray with baking paper.

10. Roll out the puff pastry on a lightly floured surface using a lightly floured rolling pin into a rectangle measuring 43 x 25 cm (about 0.5 cm thick). Transfer to the baking tray. Cover with a sheet of baking paper and place a heavy baking tray on top to weigh it down. Bake until pale golden, 15–20 minutes.

11. Meanwhile, mix together the corn syrup and water.

12. Remove the top baking tray and baking paper. Generously brush the pastry with the corn syrup mixture and cover it with baking paper again. Invert the pastry and brush the other side with the corn syrup mixture. Replace the baking paper and top with the baking tray, then bake until deep golden and crisp, another 15–20 minutes. Allow to cool completely.

13. Using a serrated knife, trim the edges of the pastry, then halve it lengthwise and cut each half into 8 equal rectangles, resulting in a total of 16 rectangles.

14. Arrange 8 of the rectangles on a baking tray and dust with icing sugar to cover. (For decorative markings, see the cooks’ note below.)

15. Dab a small amount of hazelnut crème in the centre of 8 plates, then place an undecorated pastry rectangle on top of each. Divide the remaining hazelnut crème among the pastry rectangles. Sprinkle with some of the candied hazelnuts and top with the decorated pastry rectangles. Finish by sprinkling with more candied hazelnuts.

16. The hazelnut crème can be chilled for up to 2 days. The candied hazelnuts will keep in an airtight container for 3 weeks. The pastry can be baked 2 days in advance and stored in an airtight container at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.