French Napolitains aren't from Naples—they're 1890s Marseille cookies named after Napoleon's favorite chocolate supplier's hometown.
Homemade Napolitains
Savor the delightful taste of homemade Napolitains that will outshine any store-bought version! With a heavenly blend of rich chocolate and creamy vanilla filling nestled between perfectly baked biscuits, these treats are surprisingly simple to whip up. Get ready to impress your friends and family with your baking skills and indulge in a truly scrumptious experience!
Prep
30
min
Cook
12
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 200g of melted (and cooled) butter (14 tbsp)
- 4 eggs
- 100g of heavy cream for ganache (3.53 oz)
- 2 to 3 tablespoons of milk for glazing (30-45 ml)
🫙Pantry Staples(8)
- 1 packet of baking powder
- chocolate sprinkles for decorationoptional
- 15g of unsweetened cocoa (for the chocolate sponge) (0.53 oz)
- 100g dark chocolate for ganache (3.53 oz)
- 200g of flour (1.6 cup)
- 150g icing sugar for glazing (0.75 cup)
- 150g of sugar (0.75 cup)
- 1 teaspoon of vanilla extract (for the vanilla sponge) (5 ml)
👨🍳 Instructions
- 1
Beat 4 eggs and 150g of sugar until the mixture triples in volume.
- 2
Add 200g of melted and cooled butter and mix well.
- 3
Sift in 200g of flour and add 1 packet of baking powder and a pinch of salt. Mix gently to incorporate the flour.
- 4
Take about one third of the batter for the chocolate sponge and add 15g of unsweetened cocoa to the remaining two thirds along with 1 teaspoon of vanilla extract. Mix well.
- 5
Spread the batters on a baking sheet lined with parchment paper.
- 6
Bake for about 10 to 12 minutes at 180°C.
- 7
Meanwhile, prepare the chocolate ganache by pouring hot heavy cream over 100g of dark chocolate in two batches. Let it cool and thicken.
- 8
Once the sponges are baked and cooled, cut two squares of vanilla and one square of chocolate.
- 9
Spread the chocolate ganache between each layer of sponge.
- 10
Prepare the icing by gradually adding milk to 150g of icing sugar until the desired texture is achieved.
- 11
Spread the icing on top and sprinkle with chocolate sprinkles.
- 12
Refrigerate for a few hours until set for easier cutting.
💡 Pro Tips
- ✓Beat eggs and sugar for exactly 8-12 minutes until ribbon stage (mixture falls in thick ribbons that hold their shape for 3 seconds) to achieve proper tripling volume through maximum air incorporation.technique8-12 minutes
- ✓Cool melted butter to 85-90°F before adding to prevent deflating the aerated egg mixture, as hot butter will collapse the foam structure you've built.timing85-90°F
- ✓Fold flour using only 12-15 gentle strokes in a J-motion to preserve 80% of the air bubbles, as overmixing develops gluten and creates a tough, dense sponge.technique12-15 strokes
- ✓Pour ganache cream in two batches at 160-170°F to create a stable emulsion - too hot breaks the chocolate, too cool prevents proper binding.technique160-170°F
- ✓Bake at exactly 356°F (180°C) for 10-12 minutes until sponge springs back when lightly touched, as this thin batter overcooks rapidly and becomes dry.timing356°F, 10-12 minutes
Share this recipe
Prep
30
min
Cook
12
min
Serves
8
people
Level
intermediate
Share this recipe
French Napolitains aren't from Naples—they're 1890s Marseille cookies named after Napoleon's favorite chocolate supplier's hometown.
Homemade Napolitains
Savor the delightful taste of homemade Napolitains that will outshine any store-bought version! With a heavenly blend of rich chocolate and creamy vanilla filling nestled between perfectly baked biscuits, these treats are surprisingly simple to whip up. Get ready to impress your friends and family with your baking skills and indulge in a truly scrumptious experience!
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 200g of melted (and cooled) butter (14 tbsp)
- 4 eggs
- 100g of heavy cream for ganache (3.53 oz)
- 2 to 3 tablespoons of milk for glazing (30-45 ml)
🫙Pantry Staples(8)
- 1 packet of baking powder
- chocolate sprinkles for decorationoptional
- 15g of unsweetened cocoa (for the chocolate sponge) (0.53 oz)
- 100g dark chocolate for ganache (3.53 oz)
- 200g of flour (1.6 cup)
- 150g icing sugar for glazing (0.75 cup)
- 150g of sugar (0.75 cup)
- 1 teaspoon of vanilla extract (for the vanilla sponge) (5 ml)
👨🍳 Instructions
- 1
Beat 4 eggs and 150g of sugar until the mixture triples in volume.
- 2
Add 200g of melted and cooled butter and mix well.
- 3
Sift in 200g of flour and add 1 packet of baking powder and a pinch of salt. Mix gently to incorporate the flour.
- 4
Take about one third of the batter for the chocolate sponge and add 15g of unsweetened cocoa to the remaining two thirds along with 1 teaspoon of vanilla extract. Mix well.
- 5
Spread the batters on a baking sheet lined with parchment paper.
- 6
Bake for about 10 to 12 minutes at 180°C.
- 7
Meanwhile, prepare the chocolate ganache by pouring hot heavy cream over 100g of dark chocolate in two batches. Let it cool and thicken.
- 8
Once the sponges are baked and cooled, cut two squares of vanilla and one square of chocolate.
- 9
Spread the chocolate ganache between each layer of sponge.
- 10
Prepare the icing by gradually adding milk to 150g of icing sugar until the desired texture is achieved.
- 11
Spread the icing on top and sprinkle with chocolate sprinkles.
- 12
Refrigerate for a few hours until set for easier cutting.
💡 Pro Tips
- ✓Beat eggs and sugar for exactly 8-12 minutes until ribbon stage (mixture falls in thick ribbons that hold their shape for 3 seconds) to achieve proper tripling volume through maximum air incorporation.technique8-12 minutes
- ✓Cool melted butter to 85-90°F before adding to prevent deflating the aerated egg mixture, as hot butter will collapse the foam structure you've built.timing85-90°F
- ✓Fold flour using only 12-15 gentle strokes in a J-motion to preserve 80% of the air bubbles, as overmixing develops gluten and creates a tough, dense sponge.technique12-15 strokes
- ✓Pour ganache cream in two batches at 160-170°F to create a stable emulsion - too hot breaks the chocolate, too cool prevents proper binding.technique160-170°F
- ✓Bake at exactly 356°F (180°C) for 10-12 minutes until sponge springs back when lightly touched, as this thin batter overcooks rapidly and becomes dry.timing356°F, 10-12 minutes