| Level: | Intermediate |
| Total: | 3 hr |
| Prep: | 2 hr |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups whole milk
- 2/3 cup granulated sugar
- Pinch of salt
- 5 large egg yolks
- 1/3 cup cornstarch
- For the pastry cream:
- 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
- For the peaches:
- 4 peaches, cut into thin wedges
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- For the puff pastry:
- Cooking spray
- 2 sheets frozen puff pastry (one 17-ounce package), thawed
- All-purpose flour, for dusting
- Confectioners’ sugar, for dusting
Instructions
- Make the pastry cream: Whisk 1/2 cup milk, 1/3 cup granulated sugar, the salt, egg yolks and cornstarch in a medium bowl. Combine the remaining 1 1/2 cups milk and 1/3 cup granulated sugar with the vanilla seeds and pod in a medium saucepan; bring to a low simmer over medium heat. Slowly pour the hot milk mixture into the bowl with the yolk mixture, whisking constantly. Return to the pan and bring to a simmer, whisking; cook, whisking, until thickened, 1 more minute. Transfer to a bowl and remove the vanilla pod. Lay plastic wrap directly on the surface and refrigerate until cold, about 1 hour, 30 minutes.
- Meanwhile, roast the peaches: Preheat the oven to 400 degrees F. Combine the peaches, granulated sugar, lemon juice, and vanilla seeds and pod in a medium bowl; toss gently to coat. Transfer to a rimmed baking sheet and spread in a single layer. Roast, tossing once, until tender and glossy, about 30 minutes. Let cool.
- Cook the puff pastry: Coat a baking sheet with cooking spray. Unroll the puff pastry sheets on a generously floured surface and arrange them so they overlap by about 2 inches to make 1 large piece of pastry. Lightly flour a rolling pin and roll out the dough into a 17-by-12-inch rectangle. Carefully transfer the dough to the prepared baking sheet and prick all over with a fork. Bake, pricking it again halfway through, until golden and crisp, 25 to 35 minutes. Let cool completely on the baking sheet, then transfer to a cutting board and cut crosswise into 3 equal pieces.
- Assemble the napoleon: Lay 1 piece of puff pastry on a platter. Spread with half of the pastry cream, then top with half of the roasted peaches. Repeat with another piece of puff pastry and the remaining pastry cream and peaches, reserving a few peach slices for topping. Top with the remaining piece of puff pastry and dust with confectioners’ sugar. Top with the reserved peaches. Slice with a serrated knife.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 588 |
| Total Fat | 31 g |
| Saturated Fat | 8 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 2 g |
| Sugar | 36 g |
| Protein | 9 g |
| Cholesterol | 121 mg |
| Sodium | 203 mg |