Roasted Peach Napoleon

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  • Level: Intermediate
  • Total: 3 hr
  • Prep: 2 hr
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.