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1
Preheat oven to 375 degrees F. Lay 2 sheets of the phyllo on a flat surface and brush each with 2 tablespoons of the butter.
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2
Sprinkle 2 tablespoons of sugar over each.
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3
Top each with another sheet of phyllo, brush with butter, and sprinkle each with 2 tablespoons of sugar and 4 tablespoons of pecans.
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4
Cut out 6 (5-inch) triangles from each sheet and place on a baking sheet lined with parchment paper.
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5
Place another sheet of parchment on top of the triangles and top the parchment with another sheet pan.
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6
Bake until golden brown.
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7
Remove from oven and cool on a baking rack.
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8
When the phyllo has cooled make 4 (3-layer) napoleons starting with a layer of phyllo then a layer of Chocolate Silk then another phyllo and end with a layer of phyllo.
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9
Spoon some of the Vanilla Anglaise onto a large dessert plate.
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10
Place the napoleon on top and garnish with Caramelized Pecans.
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11
Preheat oven to 300 degrees F. Bring milk and cream with 1/2 of the sugar to a boil.
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12
Place chocolate in a large bowl and pour the hot milk mixture over.
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13
Let sit for 1 minute then whisk until smooth.
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14
Whisk the yolks, remaining sugar, vanilla, and salt together.
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15
Sift in the cocoa powder and whisk until smooth.
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16
Combine milk and egg mixture, and whisk in the butter.
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17
Strain through a fine mesh strainer.
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18
Pour into a half sheet pan and bake, covered with aluminum foil, until just set.
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19
Refrigerate until cold.
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20
Cut into 8 (5-inch) triangles.
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21
Heat milk, cream, vanilla bean in a medium saucepan.
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22
Whisk together sugar and eggs to the ribbon stage.
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23
Slowly whisk in the hot milk and return mixture to the pan.
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24
Cook over low heat until the mixture coats the back of a spoon.
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25
Strain the mixture into a bowl set into a larger bowl of ice water and stir until cold.
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26
Caramelized Pecans: 1 cup granulated sugar 1/4 cup water 8 whole pecans 1 pound butter in its wrapper
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27
Place sugar and water in a small saucepan and cook to the mixture reaches the hard crack stage (300 degrees F) on a candy thermometer.
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28
Skewer the pecans onto a wooden skewer and dip into the caramel.
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29
Place the skewers into the butter sideways and let the caramel drip onto a plate.
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30
Let the caramel harden and snip off with scissors leaving a 1-inch piece of caramel hanging from the pecan.
