Daybreak Delights: Chocolate Cherry Napoleon

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David Bondarchuck from Scratch Catering Services shows us how to make Chocolate Cherry Napoleon.

Scratch Catering Services Presents: Chocolate Cherry Napoleons


What You Need:

1 Sheet Thawed Puff Pastry, Scratch-made or Store Bought

1 Egg, beaten with a fork

1 teaspoon Water

Sanding Sugar

1/4 Cup Maraschino Cherries without the stem, drained

1/4 cup Maraschino Cherries with the Stem, drained, and dipped in tempered Semi-Sweet Chocolate: optional

1 Cup Heavy Whipping Cream

2 Tablespoons Coco Powder

2 Tablespoons Powdered Sugar

Fudge Sauce- for drizzling, Scratch-made or Store Bought


What to do:


Pre-heat oven to 400 degrees


Roll out Puff pastry, and cut into 6 rectangles


Add water and egg together and beat to combine with a fork


Using a pastry brush brush the egg wash on the tops of the cut puff pastry, and sprinkle with sanding sugar.


Bake for 12-15 minutes or until the tops are golden brown.


In an electric mixer, whip the heavy cream with the coco powder and powdered sugar


Once puff pastry is cooled, begin assembly.


Place a baked puff pastry on the plate and pipe the chocolate Cream onto the pastry, top with cherries without the stems, and place another baked puff pastry atop that.


Drizzle top with Fudge Sauce, and garnish with chocolate dipped cherries if desired



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