SUGAR BOWL BAKERY
Petite Palmier Napoleon
3/4 cup heavy cream
3 tablespoons sugar
3 1/2 ounces (about 1/2 cup) mascarpone cheese
1 teaspoon vanilla extract
3 Sugar Bowl Bakery Petite Palmiers
2 ounces bittersweet chocolate
Sliced strawberries
Mixed berries, optional
1. In a medium bowl, whip cream and sugar until medium peaks
form. Add mascarpone and vanilla and whip until firm.
2. Toast Petite Palmiers for 1 minute, or until crispy.
3. Melt chocolate in a bowl set over a pan of simmering water.
4. Drizzle the melted chocolate on a white plate. Lay 1 palmier on
the chocolate; spread with half of mascarpone cream. Add a layer of
sliced strawberries. Repeat for a second layer and top with a palmier.
Drizzle with melted chocolate. Garnish with strawberries and mixed
berries (if desired). Makes 2 servings.
Brands may vary by region; substitute a similar product.
COUNTRYSIDE BAKING
Black and White Rugala
1 6-ounce package semisweet chocolate chips
1 6-ounce package white chocolate chips
12 pieces Countryside Rugala
1. Melt semisweet chocolate chips and white chocolate chips in separate
bowls, according to package directions.
2. Dip each piece of rugala halfway into the melted semisweet chocolate.
Set aside and let chocolate harden.
3. Dip uncoated half of the rugala into the melted white chocolate.
Set aside and let harden. Makes 12 servings.
Variation: Drizzle melted semisweet chocolate and white chocolate onto
the rugala with a spoon, making your own design.
Brands may vary by region; substitute a similar product.
