Recipes
Peju Napoleon

Compliments of Chef Marianne Cushing, Peju Province Winery. This napoleon is made up of thin layers of hazelnut cream, vanilla cream, and ganache, and it should be served cold with some fruit. Ideally, it would be served with Peju Zinfandel Port.

Ingredients
Rectangle Layers
6  egg whites
1 teaspoon baking powder
2 cups sugar
2 teaspoons vanilla
60  crushed butter crackers (like Ritz)
1 1/2 cups ground pecans
Vanilla Cream
1/2 cup heavy cream, chilled
2 tablespoons unsalted butter, softened
2 tablespoons confectioner's sugar
1 teaspoon vanilla extract
Hazelnut Cream
1/2 cup heavy cream, chilled
2 tablespoons unsalted butter, softened
2 tablespoons confectioner's sugar
1/4 cup unsweetened hazelnut paste, room temperature
Ganache
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup heavy cream
Directions
Lightly grease a half sheet pan and place parchment on the bottom. Preheat oven to 350°F.

Beat the egg whites with baking powder until stiff. Fold in sugar, vanilla, crackers, and pecans. Evenly spread this mixture on the half sheet pan and bake for 25-30 minutes. Cool completely.

Cut into 20 (2x4-inch) rectangles and set aside until assembly.

For Vanilla Cream
In a mixing bowl, whip the cream until soft peaks form. In another mixing bowl, beat the butter until it is fluffy. Add the sugar and vanilla, and beat until smooth. Fold the whipped cream into the butter mixture.

For Hazelnut Cream
In a mixing bowl, whip the cream until soft peaks form. In another mixing bowl, beat the butter until it is fluffy. Add the sugar and hazelnut paste, and beat until smooth. Fold the whipped cream into the butter mixture.

For the Ganache
Place the chocolate in a mixing bowl; set aside.

In a saucepan, bring the cream almost to a boil, then pour it over the chocolate. Whisk until smooth. Cool to room temperature.

When the mixture is cool, place it in the bowl of a stand mixer fitted with a whisk attachment, and whisk until it is light and fluffy.

Assembly
Place one rectangle layer on a plate and spread the ganache over it. Top this with another rectangle layer, and spread the vanilla cream on it. Top this with a third rectangle layer, and spread with the hazelnut cream. Finally, put the fourth rectangle layer on top. Press the assembled napoleon slightly with a sheet pan to level it out. Sprinkle the top with either cocoa powder or powdered sugar. Refrigerate for at least 3 hours.

Ease of Preparation: Challenging

Preparation Time: 30-45 min
refrigerate for at least 3 hrs

Cook Time: 40 min

Servings: 5

Recipe By: Joe David

From:  Gourmet Getaways
Used with permission of GPP Travel

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