Napoleon hats are a stable in the Danish Baker's Shops. The cake is made from shortcrust pastry with a filling of kransekage dough, then dipped in a good dark chocolate. Napoleon hats are one of the cakes I have to have when I'm visiting Denmark. They are really delicious, and to be honest, this homemade version with real marzipan is so much better than the ones you can buy at most baker's shops.
The cake is named after the (funny) hat of the French General and Emperor Napoleon Bonaparte.
- 300 g all-purpose flour
- 150 g butter, salted and room temperature
- 100 g confectionary sugar
- 1 egg
- 250 g almond paste (I used ren rå marzipan from Odense)
- 100 g sugar
- 1 egg white
250 g dark chocolate, tempered
Mix the butter in the flour and sugar in a stand mixer. Add the egg and mix just until the dough starts to lump together. Form the dough into a disc and wrap it in plastic wrap, and let it rest for about 30 minutes.
On a floured surface roll the dough to about 1/10-inch (3mm) thickness. Cut out rounds about 3⅕-inch (8 cm) in diameter.
Preheat the oven to 400℉ (200℃).
Beat the egg white with the sugar until combined, mix in the marzipan a little at a time. Divide the mixture into 16 balls.
Place a ball unto the center of each pastry round. Fold three flaps of the circle up, pressing it into the marzipan ball, so it sticks. Use three finger to make it even.
Bake the cakes for 8-10 minutes until golden brown. Let the cakes cool completely. Place the cooled cakes in the refrigerator until you are ready with the tempered chocolate.
Dip the bottom of the cake in tempered dark chocolate, scrape excess chocolate off the cake. Set the cake on its side with the chocolate pointing up, until the chocolate has set.
Serve the napoleon hats with a nice cup of tea or coffee.