His and Her Napoleons
These pastries interweave layers of fresh fruit and cream with white- or dark-chocolate wafers.
- Yield: Makes 3 dozen (1 1/2 dozen of each flavor)
Source: Martha Stewart Weddings, Spring 2000
Working with chocolate tuiles and mousse, set out 36 tuiles on a work surface. Place mousse in pastry bag with star tip; pipe onto cookies, leaving 1/2-inch borders. Place layer of berries over mousse. Stack pairs of prepared cookies to make 18 stacks. Top each with one of remaining 18 cookies. Sift confectioners' sugar over each; garnish with extra berries and mint. Serve immediately, or refrigerate until ready to serve, up to 1 hour. Repeat with vanilla tuiles and white-chocolate mousse.