Chocolate-Raspberry Napoleons Recipe

How to make it

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• PASTRY - Frozen puff pastry can be used or use your favorite puff pastry recipe.
• Line 2 baking sheets with parchment paper or plain brown paper; set aside.
• On a lightly floured surface, roll the dough into a 10-inch square.
• Using a sharp knife, trim off about 1/2 inch from all 4 sides to make a 9-inch square.
• Cut pastry into nine 3-inch squares.
• Transfer pastry squares to prepared baking sheets; prick pastry.
• Bake in preheated 425F over for 18-23 minutes
• Carefully remove pastry from sheet and cool.
• CHOCOLATE PASTRY CREAM
• In a heavy, medium saucepan stir together sugar, flour and salt.
• Slowly stirin half-and-half or light cream; add chocolate.
• Cook and stir over medium heat till mixture is thickened and bubbly.
• Cook and stir for 1 minute more.
• Remove from heat.
• Stir in vanilla.
• Transfer mixture to bowl.
• Cover surface with plastic wrap and cool just till warm without stirring.
• In a small mixing bowl beat whipping cream till soft peaks form/
• Fold whipping cream into warm chocolate pastry cream.
• GLAZE
• In medium mixing bowl combine powdered sugar and vanilla.
• Stir in enough boiling water to mak a glaze of spreading consistency; set aside.
• To assemble, use the tines of a fork to seperate each pastry square horizontally into 3 layers.
• Spread about 1 tsp. of the raspberry preserves.
• Top with middle pastry layers.
• Spread another 1 1/2 tbsp. of the pastry cream on each middle layer.
• Finally, top with remaining pastry layers.
• Spread glaze over top of napoleons, then drizzle with melted chocolate.
• Chill up to 1 hour.