Personal

Car Stuff

Extras

White Chocolate, Pecan & Filo Napoleon with Dark Chocolate Sauce

From Paul Bloxham, Sky Taste
Serves 4

4 sheets of filo pastry
100g butter, melted
100g granulated sugar
100g pecans, finely chopped
Icing sugar, for sprinkling
For the white chocolate:
250ml milk
250ml double cream
200g caster sugar
250g white chocolate, finely chopped
4 egg yolks
1 tsp vanilla extract
200g unsalted butter, softened
For the dark chocolate sauce:
250ml milk
250ml double cream
1/2 vanilla bean, split
125g caster sugar
3 large egg yolks
150g bitter dark chocolate

1. First make the chocolate sauce heat the milk, double cream and halved vanilla bean together in a heavy-based medium saucepan. Meanwhile, in a bowl, whisk the sugar and eggs to the ribbon stage, that is thick and pale. Slowly whisk the hot milk into the whisked eggs. Return the mixture to the pan. Cook over a very low heat, stirring constantly, until the mixture coats the back of a spoon. Strain the mixture into a bowl and stir in the chocolate and stir until incorporated.

2. Preheat the oven to 180C. To make the chocolate decadence, place the milk, double cream and 200g of caster sugar in a pan and bring to the boil. Place the chocolate in a large bowl, pour the boiling milk mixture over and whisk until smooth. In a separate bowl, whisk the yolks, remaining sugar, vanilla extract and pinch of salt together until well combined.

3. Combine the chocolate mixture with the yolk mixture, mixing well, and beat in the butter. Pour into a baking tray, cover with foil, and bake until just set, about 20 minutes. Chill in the fridge until set, and then cut into 8 rounds with a pastry cutter. Lay 2 sheets of filo on a flat surface and brush each sheet with melted butter. Sprinkle sugar over each. Top each filo sheet with another sheet of filo, brush with melted butter, and sprinkle the top filo layer generously with the sugar and chopped pecans. Cut out 6 rounds with a pastry cutter from each filo stack, making 12 rounds in all, and place on a baking sheet lined with baking parchment. Place two layered sheets of parchment over the filo rounds. Bake until golden brown. Remove from the oven and cool.

4. Start stacking with a layer of filo, then a layer of chocolate then another filo layer, a chocolate layer and a final filo layer, making 4 stacks in all. Spoon a little of the chocolate sauce on each of the 4 serving plates. Top with a filo chocolate stack or Napoleon. Sprinkle with sifted icing sugar and serve.