Professional Baker Teaches You How To Make CHOCOLATE NAPOLEON!

Chocolate Hazelnut Napoleon is a wonderful Christmas dessert that uses Chef Anna Olson's Puff Pastry ( • Professional Baker Tea... ) to create a deliciously flaky finale to your Thanksgiving dinner. Use the recipe below and follow along with Anna in the video!
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Recipe Ingredients:
- 1 cup evaporated milk
- ½ cup 2% milk
- 3 large egg yolks
- 3 Tbsp cornstarch
- 5 oz bittersweet chocolate, chopped
- 2 Tbsp unsalted butter, at room temperature
- 2 Tbsp hazelnut liqueur
- 1 tsp vanilla extract
- ⅓ cup pure hazelnut butter, well-stirred
- 500 g Puff Pastry Dough
- Icing sugar, for dusting
Recibe baking instructions:
1. For the pastry cream, heat the evaporated milk and milk in a medium saucepot until just below a simmer. In a bowl, whisk the egg yolks, and cornstarch together. Place the chocolate and butter in a separate bowl and place a strainer overtop.
2. Pour the hot milk over the egg mixture while whisking constantly until it has all been added. Return this to the pot and whisk over medium heat until the custard thickens and turns glossy, about 3 minutes. Remove the pot from the heat and pour it through the strainer over the chocolate and butter. Whisk this until the chocolate has melted and the custard is smooth. Whisk in the hazelnut liqueur and vanilla, then whisk in the hazelnut butter. Place a piece of plastic wrap directly on the surface of the custard, cool to room temperature, then chill until set, about 3 hours.
3. Preheat the oven to 400 F and line a baking tray with parchment paper, and have a second baking tray of the same size on hand.
4. Cut the pastry dough into 3 equal pieces. On a lightly floured surface roll out each piece to a rectangle about 5-x-14 inches. Alternatively, you can roll out each piece to about 4-x-8 inches and then finish rolling the dough through a pasta roller set to the widest setting (this makes for a pastry that bakes evenly and level). If needed, stack the 3 pieces of dough and trim the edges so that they are all the same size (they will be closer to 4-x-12 inches once trimmed). Chill the dough for 15 minutes.
5. Place the 3 pieces of dough on the prepared baking tray and dock with a fork. Place a second sheet of parchment paper over the pastry and place the second baking tray on top. Bake the pastry for 10 minutes, then add a heavy weight on top of the top baking tray (a cast iron skillet, or even 2 bricks wrapped in foil) and bake 10 minutes more. Remove the weights, the top baking tray and parchment and finish baking for about 10 more minutes, until the pastry is a rich golden brown. Cool completely before assembling.
6. To assemble, place one of the pastry pieces on a platter or flat board. Stir the pastry cream to soften and spread half of it over the pastry. Top this with a second sheet of pastry and spread the remaining half of the pastry cream overtop. Top this with the third piece of pastry and press it down ever so gently. Chill for an hour.
7. Dust the top of the napoleon generously with icing sugar. Using a sharp Chef’s knife, trim the edges of the pastry if needed, then cut the napoleon into 6 individual portions, each 4-x-1 ½-inches. Store the napoleons refrigerated until ready to serve.
8. The napoleons can be prepared up to a day in advance, and stored refrigerated up to 2 days.
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#OhYum #ThePerfectChristmasDinner

[@HowTasty]

I love puff pastry desserts!

[@abhaysahoo9591]

Tried it. Was DELICIOUS!! Soooo flavourful

[@showsshows9084]

she is one of the best pastry chefs , thanks for sharing

[@alissahailey5353]

This editing is amazing 🙌🏾

[@MsScorpyscorp]

The nut butter is such a killer tip. You just know, how good this is going to turn out, thanks to its addition. 👍

[@jondough3339]

Nut butter heh

[@teambl4dez]

@@jondough3339 hehe

[@amiradjiar73]

The nut butter is such a killer tip you just know how good this going to turn out thanks to its addition

[@bobi94sm1]

I could get gastritis if watch more of your amazing videos. Greatings from Bulgaria Anna

[@ohyum]

👋

[@tinazainify]

love all your videos Anna, greetings from Malaysia!

[@rufiredup90]

Heyyy fellow Malaysian! I love Anna too!

[@takmeful]

will definitely try this one. Thanks Anna for good recipes and easy to follow video :)

[@andromedatanalcala9999]

I have seen your cookbook here in the Philippines! ❤️ so happy

[@infinitylambofmariah7987]

Andromeda Tan alcala where????!!!!!!

[@jutikadas8769]

I shall definitely try. Thanks Anna.

[@chattiali142]

,merci Anna pour votre magnifique recette

[@YennyCendekia]

Great recipe ... cant wait to try this

[@madhushreevijayakumar5181]

Evaporated milk 🌬️ Regular milk 🐎 Egg yolks 🦩 Cornstarch 🏩 Semisweet chocolate 🦢 Butter ⚡ Vanilla extract 👩‍❤️‍💋‍👩. Hazelnut liquior 🧑‍🍼 Hazelnut butter 🎗️ Puff pastry 🚐

[@Scott-hq3jq]

That...looks....sooooo...YUMZ!

[@iarajafepereira]

Adoro suas receitas, faz um vídeo mostrando toda sua cozinha

[@erinjohnson9873]

You make it all look so easy! And so yummy 🤤😊

[@grigorgrigoryan8936]

Hello, thanks for the wonderful recipes. And this recipe is great too. This is a question for you: how to prepare Napoleon dough? Is it possible to prepare Napoleon without eggs for allergy sufferers? If so, is it possible for the dough to rise despite the absence of eggs? I will be very grateful if you answer my questions.

[@jondough3339]

Yum! That looks really moist and good

[@heathermama1410]

Anna I'm new to your channel , your recipes look lovely and I can't wait To try them ! Thank you for sharing 😊

[@ohyum]

Welcome to the channel. Please let everybody know once you've tried the recipes

[@robertpait1916]

Making for Mother's day tomorrow.

[@robertpait1916]

So happy to be able to view a video and get a recipe online. Happy to not have to drag out my school textbook from back in the day. Pastry is in the oven.

[@coffeebrownies583]

👍👍👍everybody loves chocolate

[@Poreckylife]

Everybody loves Raymond

[@user-nh3hn4xe7e]

Evaporated milk 🥵 Regular milk 😟 Egg yolks 💛 Cornstarch 🙏 Semi-sweet chocolate 😇 Butter 🥣 Vanilla extract 💥 Pure hazelnut butter 🍽️ Puff pastry 🐸

[@meltingice5697]

We have this kind of dessert here in Philippines as well. At first I was wondering why its called "Napoleones" until I saw this video. Probably it was introduced to our country by a French sugar baron during Spanish period. Negros Occidental is well known for this but instead of chocolate its custard. Theres was a French elite who used to dominate that province which were the Gastons and their descendants are still present in that province. They were the ones who probably introduced it to Philippines.

[@SuperAxon2]

I could smell the ganache when she added the hazelnut butter

[@jimstein2890]

A holiday treat!!!

[@chansungyuna]

omg i'm so hungry rn. i need this. but idk where to find the hazelnut butter.

[@angelinaj.3920]

Anyone else wish they had a kitchen like that 😭

[@KeepingitRealintheKitchen]

Yum! This looks delicious!

[@kellygervais3440]

Oh yummy...

[@fatemehnematipour5068]

Great

[@chattiali142]

,Love you Anna

[@eunicasambat9297]

You're a beauty to watch. I could watch you all day 😘😍

[@ohyum]

please do! :)

[@justinerose9344]

you deserve more subscribers 😊

[@alexgambinoo]

O M G can't wait to try this recipe out!

[@KerryG-SA]

Terrible sound editing. Come on guys. Way to obvious. Besides that, you make it look so easy Anna. Truly an expert. Wonderful to watch. Look forward to more.

[@goddessmaat9098]

while this looks good, nothing comes close to my mother's napoleon recipe. it is so amazing. she also made me promise not to divulge the recipe to anyone outside the family. So, when I make it and share with others, it becomes very special.Will always remember my mother whenever I make her napoleon. Thanks mom!!!!!!!!!!!

[@saltpeper428]

Could you please show how to make caramel caster cream. Thank you.

[@secretperson909]

I’m thinking about making this but can u use something else instead of hazelnut liqur

[@TheKathalkiruki]

i dont get evaporated milk here. can i use regular milk ?

[@touyatendou3609]

do you have donuts recipe? I'd love to know that

[@debcobern312]

Why do the videos cut off so sharply at the end? 😯

[@chattiali142]

HAPPY DAY

[@chattiali142]

HAPPY Birthday

[@prernamehadia7060]

Is it possible to make the pastry cream without eggs ???

[@gracielavaldezvargas1378]

Por favor en español

[@madhushreevijayakumar5181]

Chocolate 🚽 Butter 🌷 Puff pastry 🔬 Bake for about 30 minutes 🧩 Put the second layer and the remaining pastry cream goes on top ❤️

[@bellaarranged8]

great

[@tintayuan]

Yummmm

[@lauzhenzhoa]

Is there a differences between Napoleon and Mille Feuille?

[@Bariom_dome]

I tend to mimic her movements in the videos so I remember every step

[@cakescupcakes6703]

Is peanut butter then same ty

[@SterlingLyon]

Nut allergy. Can I leave out the Hazelnut extract and hazelnut butter?

[@ahlammansuri5040]

Can I use this cream as cake filling ?

[@ardilarslangedikli4680]

Ahlam Mansuri Definitely, this is also used for profiteroles and eclairs and all cakes and desserts ..!!

[@maryparodi5683]

Subtítulos please😃

[@johnninan758]

Anna - please can you show something quick healthy dinner recipe for kids.

[@victoriasitnik6447]

My mom used to make the dough from scratch..

[@malekkaroui48]

Where can i find the huzelnut butter pleade

[@ohyum]

Typically you can find hazelnut butter in grocery stores, but if it's not available locally you could try subbing in a different kind of nut butter. Just be aware that it will alter the flavour slightly!

[@sogorgeous2257]

Whole Foods has it if you have one near you.

[@oniakuma5429]

No yum recipes！Yes

[@salmaalfzaie5947]

Can i replace the chocolate,butter and hazelnut butter with Nutella?

[@ohyum]

I haven't tried it. I am not sure the Nutella will react the same way as the chocolate. What I might try is making the pastry cream without the chocolate etc. Let it cool to room temperature, then whisk in the Nutella which should be at room temperature as well for easy rising. Then refrigerate it. Only add enough Nutella to bring thicken it a bit. The chocolate is this recipe will have thicken the pastry cream.

[@salmaalfzaie5947]

Oh Yum with Anna Olson Thank you very much.

[@madhushreevijayakumar5181]

Icing sugar 🪐

[@krishnajaiswal69]

Hi pretty woman, I like your recipe, but I'm pure vegetarian, so I want to know what can I use as to replace eggs

[@SabriRodriguez]

You cant replace them, sorry

[@pranavmusical95]

Krishna Jaiswal oh you can use store bought custard powder and completely skip on the cornflour.

[@krishnajaiswal69]

pranav kelkar thanks

[@Poreckylife]

You Can replace eggs. Mix flaxseed with little water

[@veselinaveselinova3230]

It's a classic dessert. You can't skip them with "chia eggs" or "flax egg" lmao

[@user-qf7jj5bq3m]

Thank you, you can recipein in Russian?! Goodspeed!

[@angelasiomina7332]

Надя Надя, it is a good chance for you to learn some English :) the pronunciation is just perfect to understand. Have a nice day!

[@maihelmy1]

we call it ميلفيه in arabic

[@TheBiteofDelight]

محمد المسعري mille feuilles is a french word originally 😉so we Egyptians call it the same name in french but with an arabic pronunciation ☺

[@maihelmy1]

The Bite of Delight yes i know, all Arabian countries not only egypt, i just wanted to share the Arabic word.

[@ADNANKHAN-jt2re]

Why u don't show the ingredients in the written form?

[@YaamFel]

Look at the description

[@tallyramsay2222]

Cringed while she was whisking the stove. 😂😂😂

[@maryamsattar6701]

🌹🌹🌹🌺❤️❤️

[@Arrasel]

No measurements for europeans...

[@edenmordchaev3358]

I followed this recipe step by step..... comes out so bad.... what am i doing wrong? this is pure evil... the custard comes out goowee and you can taste the starch

[@sylvkat]

perhaps you should cook the egg, milk, starch mixture a little bit longer on low heat, while mixing so that it can cook through?

[@aatrahameed]

Why end abruptly! Why! 😳

[@sayakamaizono2001]

ねぇ キスして 逆さにヨーナ神谷ナナ13ムムのです、なった一神様ヒメ尚 健しかいちめら ねぇ へどんな君が 大好き

[@1louis941]

Her puff pastry doesn't look good at all : no color, not crispyness and the pastry hasn't developped properly cause she´s put some weight on it wich you should never do... in short terms, if you wanna bake a french dessert properly, just look at professionnal french bakers instead...

[@pianoman2021]

Napoleon pastry needs to be flat like that.