Napoleon Chocolate ( Chocolat Napoleon) a la Parisienne

No ratings yet

Ingredients 9 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Roll puff paste very thin, prick with a fork and bake a large layer.
When cold, cut in halves, and fill with chocolate filling.
Put the other layer on the top;
cut in square, diamond, or oblong pieces — according to taste;
put on each a tablespoon whipped cream that has been sweetened with sugar and flavored with brandy;
decorate with maraschino cherries on the top.
Serve as a dessert for luncheon or supper.
Chocolate Filling.
Put one cup water on the stove, add a heaping tablespoon sugar to the water and a very small pinch of salt, thicken with a large tablespoon cornstarch that has been dissolved in half cup of cold water, add three ounces grated chocolate, one tablespoon brandy;
leave until cold.
When cold, fill.