This recipe is not difficult, but it is time consuming. We made everything the day before and assembled the napoleons just before serving. Serves six.
white chocolate cream
1 cup heavy cream
1 cup milk
3 tablespoons sugar
4 large egg yolks, at room temperature
7 ounces white chocolate, chopped (we used blocks of Callebaut)
2 tablespoons Grand Marnier
1. Begin the day before serving. Bring the milk, cream and 1 1/2 tablespoons sugar to a simmer in a heavy saucepan over medium heat. Remove from the heat.
2. In a mixing bowl, whisk the egg yolks and the remaining 1 1/2 tablespoons sugar together until thick and pale yellow.
3. Pour half of the hot milk mixture into the the egg mixture and whisk. Add this mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a rubber spatula for about 3 minutes, until the mixture begins to thicken and will coat the back of the spatula. (the temperature should read 182 degrees on an instant read thermometer.)
4. Strain the mixture through a wire sieve into a medium bowl. Remove 1/2 cup of the mixture and set aside for the creme anglaise.
5. To the larger amount of the custard add the chopped chocolate and the Grand Marnier, whisk until melted. Cover tightly with plastic wrap and refrigerate overnight.
creme anglaise
1/2 cup custard reserved from the white chocolate cream
1 tablespoon sugar
1/2 teaspoon vanilla
2 tablespoons Grand Marnier
To the custard add the sugar, vanilla and the Grand Marnier. Stir until mixed. Cover with plastic wrap and refrigerate overnight.
white chocolate sauce
1/4 cup heavy cream
2 ounces white chocolate, finely chopped
1. Bring the cream to a simmer in a small saucepan over medium heat. Remove from the heat and add the chocolate. Whisk until smooth.
2. Pour into a small bowl and keep covered at room temperature. If the mixture begins to thicken, it can be reheated until warm and fluid.
coconut tuiles
1 2/3 cups unsweetened dried coconut flakes
1/2 cup plus 1 tablespoon granulated sugar
2 large eggs at room temperature
1 tablespoon unsalted butter, melted
1. Preheat oven to 375 degrees.
2. Line two cookie sheets with non-stick baking liners. (Silpat is wonderful for this. But if you don't have any Silpat liners you can use parchment paper.
3. Whisk all of the ingredients together until thoroughly combined.
4. For each cookie use about 1 tablespoon of batter. Using a small offset spatula spread the batter until very thin, and about 4 inches across.
5. Bake the cookies (in batches) for about 6 minutes, then turn front to back and bake for another 6 minutes. Watch carefully, remove when they are evenly browned.
6. The cookie are delicate so allow them to cool for about a minute on the cookie sheet and then transfer them to a wire rack to completely cool.
7. They can be stored in an airtight container overnight.
to assemble the napoleons
1. Place a cookie on a dessert plate. Add about 2 tablespoons of the white chocolate cream.
2. Place another cookie on top of that and another tablespoons of the cream.
3. Place a third cookie on top of that. Drizzle the creme anglaise on top of the third cookie, and a little around the plate. Serve immediately.
