Napoleon’s Hats
© danishthings.com
Servings
12minimum
Servings
12minimum
Ingredients
Shortcrust:
  • 300g wheat flour
  • 100g icing sugar
  • 150g room temperature butter
  • 1 egg
Marzipan Mass:
  • 75g cane sugarI use homemade vanilla cane sugar and elderflower cane sugar
  • 40g pasteurised egg white
  • 350g raw marzipanuse a good quality > 60% almonds
Dipping:
  • 250g good dark chocolatefor dipping the cake bottom
Instructions
Shortcrust:
  1. Knead all ingredients together into a dough and place in the fridge for at least ½ hour. Or make it in advance and use it next day.
Marzipan Mass:
  1. Mix sugar and egg white. Let it soak for at least half an hour, to dissolve the sugar. Or make it in advance and use it next day.
  2. Beat the “sugarwhite” in a mixer until it becomes white.
  3. Switch to a K-padel and mix in the marzipan, use small chunks.
  4. Knead until the mixture is uniform.
How to make Napoleon hats:
  1. If you left the shortcrust pastry in the refrigerator overnight. Be sure to take out the dough some time before you need to roll it – otherwise, the dough is too hard.
  2. Roll the shortcrust pastry relatively thinly around 2-3 mm. Cut out circles use a round cookie cutter (I used a small one about 4½ cm and a larger one 7 cm in diameter, the small one with a curved edge).
  3. Gather the excess dough and repeat to use up all the dough.
  4. I got 46 small and 24 large cakes. Next time I’ll try to make larger cakes.
  5. Place the Napoleon’s hats on a baking sheet lined with baking paper.
  6. Roll a whole lot of small and large balls of marzipan and place one on each cake.
  7. Place one marzipan roll in the middle of each round cookie.
  8. Gather the cookie dough with three fingers and press around the marzipan ball; the form of the cookie should now look like a Napoleon’s hat – 3 flaps sticking out.
  9. Place the Napoleon’s hats on a plate lined with baking paper. Bake in the middle of the oven at 180 ° C fan oven for 8-11 minutes, depending on cake size – until golden.
  10. Remove from the oven and let the cakes cool completely.
  11. If necessary put the cakes in the refrigerator until you dip them in chocolate.
Chocolate:
  1. Temper your chocolate and dip your Napoleon’s hats in it.
  2. Store the finished Napoleon’s hats in a tightly sealed container, or freeze them, preferably before you dip them in chocolate.