Napoleonshatte-Napoleon Hats-Denmark#115

Napoleonshatte- Napoleon Hats- Denmark #115

The cakes are named after the hat of the French General and Emperor Napoleon Bonaparte. Napoleon hats are a stable in Danish Bakeries. The cake is made from shortcrust pastry with a filling of marzipan dough, then dipped in dark chocolate. This recipe makes about 16 cakes, more or less.

Marzipan:

• 1-1/2 c. very finely ground blanched almonds
• 1-1/2 c. confectioners' sugar
• 2 tsp. almond extract
• 1 egg white
  
  
  Pastry:

• 2 c. all-purpose flour
• 1-1/2 sticks of salted butter at room temperature
• 2/3 c. confectioners' sugar
• 1 egg
• dark chocolate tempered

1. Marzipan: Put the almond flour and confectioners' sugar in a food processor and pulse until combined and any lumps are broken up.
2. Add the almond extract and pulse to combine.
3. Add the egg white and process until a thick dough is formed.  If the mass is still too wet and sticky, add more confectioners' sugar and ground almonds.  Keep in mind that it will become firmer after it's been refrigerated.
4. Turn the marzipan out onto a work surface and knead it a few times.  
5. Form it into a log, wrap it up in plastic wrap and refrigerate.
6. Pastry:  Mix the butter in the flour and sugar in a stand mixer.
7. Add the egg and mix just until the dough starts to lump together.
8. Form the dough into a disc and wrap it in plastic wrap and let it rest for about 30 minutes.
9. Preheat oven to 400F. Line a cookie sheet with parchment paper.
10. On a floured surface roll the dough to 1/10 inch thickness. 
11. Cut out rounds about 3 inches in diameter.
12. Divide the marzipan into balls.
13. Place a ball into the center of each pastry round.
14. Fold three flaps of the circle up, pressing into the marzipan ball, so it sticks.
15. Use 3 fingers to make it even.
16. Bake the cakes for 8-10 minutes or until golden brown.
17. Let the cakes cool completely.
18. Place the cooled cakes in the refrigerator until the tempered chocolate is ready.
19. Temper the chocolate by melting in a pot on a low heat.
20. Dip the bottom of the cake in the chocolate, scrape excess chocolate off the cake.
21. Set the cakes on their sides with chocolate pointing up, until the chocolate has set.

Results: These are very good and surprisingly easy to make. Some of the hats fell apart in the oven. I used a marzipan recipe that I've been successful with in the past. It's the one I included in this recipe. Make sure your surface is well floured before rolling out the dough. 

Bottom Line: If someone asked for them, I would make them. They are quite good.

Please share this blog with all the Napoleon aficionados you know and everyone else in your life. Thanks