Chocolate-Lavender Napoleons
A delightful dessert featuring layers of flaky pastry and silky chocolate flavored with subtle lavender, perfect for impressing guests without much effort.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Saucepan
- Whisk
- Mixing Bowls
- Fine mesh strainer or sieve
- Electric mixer (hand or stand)
- Knife or pizza cutter
- Offset spatula or piping bag (optional)
Ingredients
For the pastry
- 1 sheet frozen puff pastry Thawed properly before using.
For the ganache
- 8 oz good dark chocolate Avoid cheap chocolate for the best texture.
- 1 cup heavy cream Use fresh cream for the ganache.
- 2 tbsp dried food-grade lavender Make sure it’s culinary-grade.
For assembly
- 1 tbsp powdered sugar For dusting the pastries before serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Thaw the puff pastry and roll it out into rectangles.
Baking the pastry
- Place the pastry rectangles on a lined baking sheet and bake for about 15-20 minutes, or until golden and puffed.
Making the ganache
- In a mixing bowl, combine the dark chocolate and heavy cream.
- Microwave the mixture in short bursts, stirring in between, until smooth.
- Add the dried lavender and let it rest to infuse the flavors.
Assembly
- Layer the baked pastry by placing one rectangle, followed by a layer of chocolate-lavender ganache, another pastry, more ganache, and finally a top layer of pastry.
- Dust with powdered sugar and serve.
Notes
Serve these Napoleons with fresh berries or a drizzle of chocolate for extra flair. They can be made ahead of time; just bake the pastry and prepare the ganache a day in advance and assemble close to serving.