Napoleão Mil-folhas — Yämmi Version
Yämmi/Continente publishes this Napoleão version with puff pastry, sweet egg cream, dark chocolate and white-chocolate decoration. Its construction belongs to the Portuguese mil-folhas family documented by Fabrico Próprio; in Porto and the North, that source associates the name Napoleão with a chocolate finish. This is not a universal formula: fillings, finishes and names vary by region and producer.
- Yields
- 14 servings
- Prep
- 8 min
- Cook
- 20 min
- Total time
- 60 min published total
Ingredients
- 500 g / 1 lb 2 oz Puff pastry
- 400 g / 14.1 oz Sweet egg cream
- 200 g / 7.1 oz Dark chocolate
- 50 g / 1.8 oz White chocolate
Method
Heat the oven to 180°C / 350°F.
Roll the puff pastry to 3 mm thick, cut it into rectangles about 10 cm long and bake for 20 minutes. Leave to cool.
Melt the dark chocolate in the Yämmi for 8 minutes at 37°C, speed 1.
Melt the white chocolate in the microwave in 30-second intervals, stirring after each interval.
Split or layer the puff-pastry rectangles and fill them with sweet egg cream. Coat the top with dark chocolate.
Pipe lines of white chocolate and drag a skewer through them in alternating directions to make a feathered pattern. Leave to set before serving.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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