These pastries interweave layers of fresh fruit and cream with white- or dark-chocolate wafers.

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Ingredients

Directions

  • 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.

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Cook's Notes

The tuiles can be made 2 days ahead and stored in an airtight container; the mousses can be made 1 day ahead and refrigerated. The assembled napoleons can be refrigerated 1 hour before serving.

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