INGREDIENTS:5 sheets of filo dough (cover with damp cloth to prevent drying)
1 lb. clarified butter
3 oz. cocoa powder
5 oz. powdered sugar
6 oz. melted and tempered chocolate
2 oz. melted white chocolate
Filo Filling:
as needed, fresh whipped cream with fresh vanilla bean and sugar as needed, raspberry coulis (recipe follows) added to fresh whipped cream
Raspberry Coulis:
2 lbs. fresh raspberries
4 oz. sugar
1 lemon, zest
1 lemon, juice DIRECTIONS:Warm clarified butter, then add cocoa powder and powdered sugar, stirring until completely dissolved. Lay filo dough on sheet tray with parchment paper. Brush liberally with butter mixture. Lay the next sheet of filo dough on top of previous layer and brush with butter mixture. Repeat 3 more times. Cut filo into 2x5-inch pieces and place on sheet tray. Place another sheet of parchment paper on top of cut pieces and then cover with another tray to prevent dough from rising. Bake at 375°F for 5-7 minutes or until crispy. Remove and drizzle with melted dark and white chocolate, creating an abstract squiggly design.
Cook all ingredients together for 1 hour. Blend and strain through fine chinois and cool.
To Create Napoleons: Using 3 napoleon pieces, layer the creams and fresh berries together for desired look. Use a piping bag. Add fresh mint for garnish, and add coulis to plate. NUTRITIONAL INFORMATION: SERVINGS:4 servings From:Executive chef Seth Bixby Daugherty, Paul’s Creekside Grill, Granby, Colorado PHOTO CREDIT:Photo Credit: PAUL’S CREEKSIDE GRILL
