Peaches and Cream Napoleons & dessert challenge

I have found a new monthly challenge.  It is the Behind the Curtain Dessert Challenge organized by Sheryl “aka” Lady Behind the Curtain.  This month is Peaches n’ Cream so I have created Peaches and Cream Napoleons…..

Peaches and Cream Napoleons from

Napoleons were always one of my favorite desserts growing up, along with Cream Puffs and Eclairs!  I thought about making Cream Puffs for this challenge, but wasn’t sure how well making Chou Pastry would go over.  I didn’t want to scare anyone away!  I opted to keep things simple for my first challenge…packaged puff pastry sheets…..

Peaches and Cream Napoleons by

they puff up so nicely in the oven.  Okay disclaimer time…Pepperidge Farm Puff Pastry Sheets contain less than 2% High Fructose Corn Syrup…..something I am completely opposed to.  However, they are dairy-free…so it is a trade off 🙂  I also do not have any other options here in Iowa!

The peach layer is a Peach Coulis, which is just a fancy word for peach sauce.  If you do not have fresh peaches, or the desire to cook down your peaches, feel free to substitute a jar of peach preserves.  It is worth the effort though 🙂

Peaches and Cream Napoleons by

The custard layer is a standard “cooked” pastry cream recipe.  The steps are very similar to the ones used to make the Chocolate Cream Pie, but this version is vanilla.  I used my handy stainless steel bowl with a pot of water trick for a double boiler again…..

Peaches and Cream Napoleons from

I really see no point to purchasing an actual double boiler when this works so well!

If you have ever seen Napoleons in a bakery, you may have noticed the chocolate design on the top.  I tried to recreate the design with food coloring, but it was a disaster.  You may notice the strange peach markings in the photos…..just ignore those 😉  I am really happy with the way these turned out, and I hope you give them a try!

Thanks so much for the fun challenge Sheryl 🙂

Lady Behind the Curtain Dessert Challenge


Peaches and Cream Napoleons

Serves 12
Prep time 25 minutes
Cook time 15 minutes
Total time 40 minutes
Meal type Dessert
Rich vanilla pastry cream and fresh peach coulis are sandwiched between layers of puff pastry to form these incredible Peaches and Cream Napoleons.


  • Peach Coulis
  • 4 Cups sliced fresh peaches
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Vanilla Pastry Cream
  • 1 cup milk (I used coconut milk (box))
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unbleached all-purpose flour
  • 1/2 cup extra-fine sugar
  • 3 Large egg yolks (at room temperature)
  • 17.3 Ounce package puff pastry sheets (thawed)
  • Glaze
  • 1/2 cup powdered sugar
  • 2 Tablespoons milk


Peach Coulis -
Peaches and Cream Napoleons by
Combine peaches, sugar, and vanilla in a saucepan and cook over low heat for 15 to 20 minutes until they form their own syrup and peaches soften.
Peaches and Cream Napoleons by
Blend peaches with an immersion blender or pour into a regular blender. Allow to cool completely before using.
Vanilla Pastry Cream -
Peaches and Cream Napoleons
Combine the milk and vanilla in a small saucepan, and cook over medium heat to just below boiling.
Peaches and Cream Napoleons flour
In a medium bowl, combine the flour and sugar.
Peaches and Cream Napoleons eggs beat
Add the egg yolks and beat thoroughly with an electric mixer.
Peaches and Cream Napoleons by
Slowly add the milk to the flour mixture and whisk to combine.
Peaches and Cream Napoleons by
Heat milk mixture over boiling water (double boiler) stirring constantly until the custard is thick and smooth. Allow to cool completely before using.
Puff Pastry -
Peaches and Cream Napoleons cut
Unfold defrosted pastry sheets and lay on a lightly floured surface. Cut each section along the fold and place on a parchment lined baking sheet. Bake in a preheated 400 degree oven for 15 minutes, or until golden brown. Allow to cool completely before using.
To assemble -
Peaches and Cream Napoleons slice pastry
Split each puffed pastry sheet in half to form two layers. Set all six layers aside.
Peaches and Cream Napoleons by
Starting with one bottom layer, spread with peach coulis.
Peaches and Cream Napoleons by
Place a layer on top of the peaches, and spread with pastry cream.
Peaches and Cream Napoleons by
Continue layering pastry sheets, peach coulis, and pastry cream until you have five layers total.
Glaze -
Peaches and Cream Napoleons glaze
Whisk together the powdered sugar and milk.
Peaches and Cream Napoleons glaze tops
Pour glaze over top pastry sheet layer. Place in the refrigerator and allow to chill for at least one hour before serving.
Peaches and Cream Napoleons from
Slice with a wet serrated knife.


If you do not have fresh peaches, use jarred peach preserves.

You can find this recipe partying at these link parties!
SundayDIY Showcase, Think Pink Sundays, Adventures in My Kitchen, Sweet & Savory Sundays, Swap and Share, Who Need’s A Cape, Monday Mop it Up Mondays, Marvelous Mondays, What’d You Do this Weekend?, Show Me Your Plaid, TuesdayTasteful Tuesdays, Tasty Tuesdays, Two Cup Tuesday, The Tuesday Talent Show, Project Inspired, Time to Shine, Totally Tasty TuesdayThe Gathering Spot, You’re Gonna Love It, In and Out of the Kitchen WednesdayAll My Bloggy Friends, LBC Cast Party, Wednesday Extravaganza, Wow Me Wednesday, Work it Wednesday, What’s In Your Kitchen, Wonderful Food Wednesday, Whimsy Wednesday, Wednesday Whatsits, What’s Cookin’ Wednesday, Wicked Good Wednesday, Make Bake Create, Show & Share, Two Girls and a Party, You’re Creative Timeout, ThursdayThursday’s Treasures, Live Laugh {Linky}, Showcase Your Talent, Tasty Thursdays, FridayCarole’s Chatter, Friday Favorites, I’m Lovin’ It, Freedom Fridays, Foodie Friends Friday, Friday Food Frenzy, What’s Shakin’, Peek Into My Paradise, Inspiration Spotlight, Foodie Friday, SaturdaySay G’Day, Tatertots & Jello, Saturday Dishes, Strut Your Stuff, Sweet & Savory, Cheerios & Lattes, Super Saturday Show & Tell, Finding the Pretty and Delicious, WCFS Awards Show


  1. says

    All of these peaches and cream recipes look heavenly! That Napoleon looks just dreamy, Lisa. I would use puff pastry too! That dessert challenge sounds very fun.

  2. says

    Lisa, your Napoleons look terrific!!! So glad you joined the challenge!

    PS…where in Iowa do you live? I grew up in Ames and went to college in Iowa City 🙂

  3. says

    What an excellent choice! These look so delicious. I will have to give these a try. I have never tried a Napoleon, but have always seen them and thought I would love them.

  4. says

    What a fun challenge! Your step-by-step instructions with pictures are so helpful! I know it’s not so easy to do…cook, wash hands, take photos, create mess, wash hands, take photos…When I think of napoleon, La Madeleine comes to my mind. I first had their strawberry napoleon in high school, and it rocked my world! I know exactly what you mean by the fancy design on top ;). At least you tried..that always counts for something! peaches and cream napoleons…mmm…
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  5. says

    Lisa, these Napoleons look beautiful and I’m sure they taste just as fantastic! I love peaches and I don’t make as many desserts with them as I should (hubby doesn’t like cooked peaches – what is WRONG with him?) And I think the top of the dessert looks….artistic! Pinning and buffering….have a happy Friday and see you tonight. I’ll bring peach pompoms in your honor! 😉

  6. says

    What a beautiful dessert for the challenge! I love the pastry cream and peach combination and puff pastry, oh my goodness, is amazing! Your double boiler looks very similar to mine:)

  7. Tracy Barnes says

    Thanks for the great recipe, I just wondered if this could be done with Nectarines instead of Peaches ? Thanks again for a great blog

  8. says

    I have never tried to make Napoleons because I always thought it would be totally out of my league but you make it look delicious and doable (but you are a much better baker than me….so I will still be doing this on a wing and a prayer).

    Thanks for sharing at Project Inspire{d} ~ pinning!

    Hugs, Mary Beth

  9. Nancy says

    Oh Lisa, I am going to make this and several others here too!! I sifned up to receive your Blog post by email ~

    Huggs, Nancy

  10. says

    O M G !!
    Lisa – it looks DELICIOUS
    I’m drooling here. I really need to make it soon, especially when peaches are my favorite fruits this summer

  11. Lisa Huyser says

    These look amazing and I can’t wait to try them! However, in the step by step directions there is one about egg yolks but there is no eggs in the recipe itself. Am I missing something?


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