http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Desserts%2Froasted_peach_napoleon 2026-04-10T10:56:07Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Desserts/roasted_peach_napoleon&diff=419&oldid=prev 2013-07-14T01:55:02Z

<p>Created page with &quot;Serves: 6-8 Active Time: 50 minutes Total Time: 2 hours From: July-August 2013 food network magazine =Ingredients= == Pastry Cream == 2 cups whole milk 2/3 cup granulated s...&quot;</p> <p><b>New page</b></p><div>Serves: 6-8<br /> <br /> Active Time: 50 minutes<br /> <br /> Total Time: 2 hours<br /> <br /> From: July-August 2013 food network magazine<br /> <br /> =Ingredients=<br /> <br /> == Pastry Cream ==<br /> 2 cups whole milk<br /> <br /> 2/3 cup granulated sugar<br /> <br /> pinch of salt<br /> <br /> 5 large egg yolks<br /> <br /> 1/3 cup corn starch<br /> <br /> 1/2 vanilla bean, split length-wise, seeds scraped out and reserved<br /> == Peaches ==<br /> 4 peaches, cut into thin wedges<br /> <br /> 1/4 cup sugar<br /> <br /> 1 tbsp. fresh lemon juice<br /> <br /> the other half of the vanilla bean, as above<br /> <br /> == Puff Pastry ==<br /> cooking spray<br /> <br /> 2 sheets frozen puff pastry (1 17 ounce package), thawed<br /> <br /> 1 dusting, all purpose flour<br /> <br /> 1 dusting confectioners sugar<br /> <br /> =Directions=<br /> <br /> == Step 1 - Make the pastry cream ==<br /> Whisk 1/2 cup milk, 1/3 cup sugar, the salt, egg yolks and corn starch 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 sauce pan. 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. Place plastic wrap directly on the surface and refrigerate for 1 hour, 30 minutes, until cold.<br /> <br /> == Step 2 - Roast the peaches ==<br /> Preheat oven to 400 degrees. Combine the peaches, 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.<br /> <br /> == Step 3 - Cook the puff pastry ==<br /> 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 so they make one large pastry. Lightly flour a rolling pin and roll out the dough into a 17x12 inch rectangle. Carefully transfer the dough to the prepared baking sheet and prick all over with a fork. Bake pricking it again 1/2 way through until golden and crisp, 25-35 minutes. Let cool completely on the baking sheet then transfer to a cutting board. Cut cross-wise into 3 equal pieces.<br /> <br /> == Step 4 - Assemble the Napoleon ==<br /> Lay 1 piece of puff pastry on a platter. Spread with 1/2 the pastry cream. Then top with 1/2 of the roasted peaches. Repeat with another piece of puff pastry, remaining pastry cream and peaches, reserving a few peaches for topping. Top with remaining piece of pastry and dust with confectionery sugar. Garnish with reserved peaches. Slice with a serrated knife.</div>

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