Roasted Peach Napoleon
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Whole Milk1 cup
Granulated Sugar5 large
Egg Yolk1 cup
Cornstarch1 tbsp
Lemon Juice (fresh)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
2
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
3
Slowly pour the hot milk mixture into the bowl with the yolk mixture, whisking constantly
4
Return to the pan and bring to a simmer, whisking; cook, whisking, until thickened, 1 more minute
5
Transfer to a bowl and remove the vanilla pod
6
Lay plastic wrap directly on the surface and refrigerate until cold, about 1 hour, 30 minutes
7
Meanwhile, roast the peaches: Preheat the oven to 400 degrees F
8
Combine the peaches, granulated sugar, lemon juice, and vanilla seeds and pod in a medium bowl; toss gently to coat
9
Transfer to a rimmed baking sheet and spread in a single layer
10
Roast, tossing once, until tender and glossy, about 30 minutes
11
Let cool
12
Cook the puff pastry: Coat a baking sheet with cooking spray
13
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
14
Lightly flour a rolling pin and roll out the dough into a 17-by-12-inch rectangle
15
Carefully transfer the dough to the prepared baking sheet and prick all over with a fork
16
Bake, pricking it again halfway through, until golden and crisp, 25 to 35 minutes
17
Let cool completely on the baking sheet, then transfer to a cutting board and cut crosswise into 3 equal pieces
18
Assemble the napoleon: Lay 1 piece of puff pastry on a platter
19
Spread with half of the pastry cream, then top with half of the roasted peaches
20
Repeat with another piece of puff pastry and the remaining pastry cream and peaches, reserving a few peach slices for topping
21
Top with the remaining piece of puff pastry and dust with confectioners' sugar
22
Top with the reserved peaches
23
Slice with a serrated knife
24
Photograph by Yunhee Kim