Così squisito! You cannot get more decadent than these white chocolate and limoncello napoleons. Limoncello is an Italian liquor that is flavoured with lemons and it goes really well when paired with white chocolate. I love the combination of the crunchy lemon sugar with the silky smooth white chocolate and limoncello cream. I try to make the white chocolate cream the day before so it is fully chilled when I want to use it. I used a 2 1/2 inch round cookie cutter for my napoleons and made them 3 layer. You will get approximately 12 napoleons from this recipe. To make chocolate shavings you will need a block of white chocolate. Heat the block of chocolate up in the microwave on low for a few seconds. Run a potato peeler along the softened chocolate to make the shavings.
White chocolate and limoncello napoleons
1 cup whip cream (35% cream)
14 oz white chocolate, finely chopped2 tbsp limoncello, chilled
1/2 tsp lemon zest
1 1/2 lbs puff pastry
3/4 cup sugar
Zest of 1 lemon
Finely chop your white chocolate and place it in a heat proof bowl. In a small saucepan over medium heat bring the cream to the point just before it boils. Pour the hot cream over the white chocolate and let stand for 5 minutes before stirring the mixture. Cover and chill for at least 2 hours before using.
To make the puff pastry rounds first combine the zest of 1 lemon with 3/4 cup of sugar. Set aside.
Preheat your oven to 350 degrees Fahrenheit. Line two baking trays with parchment.
Sprinkle your surface with a generous amount of lemon sugar and place the puff pastry on top. Sprinkle the top of the puff pastry with more lemon sugar and roll into a square that is 1/4 inch thick. Cut your rounds out and place them on the baking trays. Prick the rounds all over with a fork and place in the oven to bake for approximately 18 minutes or until they are lightly browned on top. Set aside to cool.
To make the white chocolate lemon cream, beat the mixture with the whisk attachment on a hand or stand mixer, until the mixture becomes stiff. Add the lemon zest and limoncello and mix.
Spoon the mixture into a pastry bag fitted with a star tip and pipe a swirl onto what will be your bottoms. Top with a round and repeat to make 3 layers.