Save Recipe Print
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 servings

Ingredients

Chocolate Silk:
Vanilla Anglaise:

Directions

Preheat oven to 375 degrees F. Lay 2 sheets of the phyllo on a flat surface and brush each with 2 tablespoons of the butter. Sprinkle 2 tablespoons of sugar over each. Top each with another sheet of phyllo, brush with butter, and sprinkle each with 2 tablespoons of sugar and 4 tablespoons of pecans.

Cut out 6 (5-inch) triangles from each sheet and place on a baking sheet lined with parchment paper. Place another sheet of parchment on top of the triangles and top the parchment with another sheet pan. Bake until golden brown. Remove from oven and cool on a baking rack.

When the phyllo has cooled make 4 (3-layer) napoleons starting with a layer of phyllo then a layer of Chocolate Silk then another phyllo and end with a layer of phyllo. Spoon some of the Vanilla Anglaise onto a large dessert plate. Place the napoleon on top and garnish with Caramelized Pecans.

Chocolate Silk:

Preheat oven to 300 degrees F. Bring milk and cream with 1/2 of the sugar to a boil.

Place chocolate in a large bowl and pour the hot milk mixture over. Let sit for 1 minute then whisk until smooth.

Whisk the yolks, remaining sugar, vanilla, and salt together. Sift in the cocoa powder and whisk until smooth. Combine milk and egg mixture, and whisk in the butter. Strain through a fine mesh strainer.

Pour into a half sheet pan and bake, covered with aluminum foil, until just set. Refrigerate until cold. Cut into 8 (5-inch) triangles.

Vanilla Anglaise:

Heat milk, cream, vanilla bean in a medium saucepan. Whisk together sugar and eggs to the ribbon stage. Slowly whisk in the hot milk and return mixture to the pan. Cook over low heat until the mixture coats the back of a spoon.

Strain the mixture into a bowl set into a larger bowl of ice water and stir until cold.

Caramelized Pecans: 1 cup granulated sugar 1/4 cup water 8 whole pecans 1 pound butter in its wrapper

Place sugar and water in a small saucepan and cook to the mixture reaches the hard crack stage (300 degrees F) on a candy thermometer.

Skewer the pecans onto a wooden skewer and dip into the caramel. Place the skewers into the butter sideways and let the caramel drip onto a plate. Let the caramel harden and snip off with scissors leaving a 1-inch piece of caramel hanging from the pecan.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Neapolitan Napoleons

Recipe courtesy of Warren Brown

Death By Chocolate: Assemble Death By Chocolate

Recipe courtesy of The Trellis Bar and Grill

Chocolate White Chocolate Chunk Cookies

Recipe courtesy of Ina Garten

Chocolate Clusters

Recipe courtesy of Food Network Kitchen

Chocolate Truffles

Recipe courtesy of Jacques Torres

Chocolate Mousse

Recipe courtesy of Gourmet Magazine

Chocolate Souffle

Recipe courtesy of Jacques Torres

Chocolate Frosting

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories