Nut Free

Don’t be discouraged if your napoleon doesn’t cut neatly into serving pieces; even if it’s slightly flattened, each bite will still be delicious. To pipe the white chocolate, you’ll need a piping cone made from parchment paper.

Once the palmiers are in the oven, watch them closely, as they may go from a perfect dark golden brown to burned in seconds.

The lined baking sheets can be marked with flour-dipped cookie cutters to help guide you in piping the dough into uniform shapes. (See how-to on page 652.)

These turnovers are a variation on the classic pain au chocolat. For maximum flavor, look for the highest-quality chocolate possible, such as Callebaut, Valrhona, or Scharffen Berger.

You can make coffee icing by whisking together 2 cups sifted confectioners’ sugar, 1 tablespoon melted butter, and 3 tablespoons brewed coffee. Make the icing just before serving.

This recipe makes two kinds of mousse: bittersweet chocolate and milk chocolate.

This recipe makes two kinds of mousse: bittersweet chocolate and milk chocolate.