Desserts/roasted peach napoleon
Serves: 6-8
Active Time: 50 minutes
Total Time: 2 hours
From: July-August 2013 food network magazine
Contents
Ingredients
Pastry Cream
2 cups whole milk
2/3 cup granulated sugar
pinch of salt
5 large egg yolks
1/3 cup corn starch
1/2 vanilla bean, split length-wise, seeds scraped out and reserved
Peaches
4 peaches, cut into thin wedges
1/4 cup sugar
1 tbsp. fresh lemon juice
the other half of the vanilla bean, as above
Puff Pastry
cooking spray
2 sheets frozen puff pastry (1 17 ounce package), thawed
1 dusting, all purpose flour
1 dusting confectioners sugar
Directions
Step 1 - Make the pastry cream
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.
Step 2 - Roast the peaches
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.
Step 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 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.
Step 4 - Assemble the Napoleon
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.
