Peaches and Cream Napoleons & dessert challenge

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I have had found a new monthly challenge, but it no longer exists so I am deleting the unnecessary portions of this post. This month theme is Peaches n’ Cream so I decided to create Peaches and Cream Napoleons! Napoleons were always one of my favorite desserts growing up, along with Cream Puffs and Eclairs…..

Rich vanilla pastry cream and fresh peach coulis are sandwiched between layers of puff pastry to form these incredible Peaches and Cream Napoleons cookingwithcurls.com

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…..

Puff pastry sheets baked to perfection on a parchment lined baking sheet cookingwithcurls.com

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, and I was not in the mood to make puff pastry from scratch!

How to make Peaches and Cream Napoleons:

To make the Peach Coulis:

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.

Blend peaches with an immersion blender or pour into a regular blender. Allow to cool completely before using.

To make Vanilla Pastry Cream:

Combine the milk and vanilla in a small saucepan, and cook over medium heat to just below boiling.

In a medium bowl, combine the flour and sugar.

Add the egg yolks and beat thoroughly with an electric mixer.

Slowly add the milk to the flour mixture and whisk to combine.

Heat milk mixture over boiling water (double boiler) stirring constantly until the custard is thick and smooth. Allow to cool completely before using.

Heat pastry cream in a large stainless steel bowl over a large pot of water cookingwithcurls.com

For the Puff Pastry:

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 the Peaches and Cream Napoleons:

Split each puffed pastry sheet in half to form two layers. Set all six layers aside.

Spread peach coulis over one of the bottom layers.

Place a layer on top of the peaches, and spread with pastry cream.

Continue layering pastry sheets, peach coulis, and pastry cream until you have five layers total.

Alternate layers of puff pastry, pastry cream, and peach coulis cookingwithcurls.com

Glaze:

Whisk together the powdered sugar and milk.

Pour glaze over top pastry sheet layer. Place in the refrigerator and allow to chill for at least one hour before serving.

These Peaches and Cream Nepoleons are to die for cookingwithcurls.com

Notes:

  • Peach Coulis is 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.
  • 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.
  • I really see no point to purchasing an actual double boiler when this works so well!

More delicious peach recipes:

Fresh Peach Crumble for Two

Fresh Peach Cobbler 

Frozen Peach Moscato Smoothie

Grilled Peach and Arugula Pizza

Couscous Salad with Peaches and Arugula

Peach Margarita Sorbet

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!

Enjoy!!

Rich vanilla pastry cream and fresh peach coulis are sandwiched between layers of puff pastry to form these incredible Peaches and Cream Napoleons cookingwithcurls.com

Peaches and Cream Napoleons

Rich vanilla pastry cream and fresh peach coulis are sandwiched between layers of puff pastry to form these incredible Peaches and Cream Napoleons!
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Course: Dessert
Cuisine: French
Keyword: puff, pastry, vanilla, cream, peaches, dessert, recipe, summer
Prep Time: 25 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 40 minutes
Servings: 12 Servings
Calories: 400kcal
Author: Lisa Johnson

Ingredients

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
  • ¼ cup unbleached all-purpose flour
  • ½ cup extra-fine sugar
  • 3 large egg yolks at room temperature
  • 17.3 ounce package puff pastry sheets thawed

Glaze

  • ½ cup powdered sugar
  • 2 Tablespoons milk

Instructions

For the Peach Coulis:

  • 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.
  • Blend peaches with an immersion blender or pour into a regular blender. Allow to cool completely before using.
  • For the Vanilla Pastry Cream:
  • Combine the milk and vanilla in a small saucepan, and cook over medium heat to just below boiling.
  • In a medium bowl, combine the flour and sugar.
  • Add the egg yolks and beat thoroughly with an electric mixer.
  • Slowly add the milk to the flour mixture and whisk to combine.
  • Heat milk mixture over boiling water (double boiler) stirring constantly until the custard is thick and smooth. Allow to cool completely before using.

For the Puff Pastry:

  • 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 the Peaches and Cream Napoleons:

  • Split each puffed pastry sheet in half to form two layers. Set all six layers aside.
  • Spread peach coulis over one of the bottom puff pastry layers.
  • Place a layer on top of the peaches, and spread with pastry cream.
  • Continue layering pastry sheets, peach coulis, and pastry cream until you have five layers total.

Glaze:

  • Whisk together the powdered sugar and milk.
  • Pour glaze over top pastry sheet layer. Place in the refrigerator and allow to chill for at least one hour before serving.
  • Slice with a wet serrated knife.

Notes

  • Peach Coulis is 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.
  •  
  • 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.
  •  
  • I really see no point to purchasing an actual double boiler when this works so well!

Nutrition

Calories: 400kcal | Carbohydrates: 56g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 114mg | Potassium: 157mg | Fiber: 1g | Sugar: 35g | Vitamin A: 260IU | Vitamin C: 3.4mg | Calcium: 38mg | Iron: 1.4mg

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44 Comments

  1. I’m going to have to make a Napoleon too! I’ve never made one and yours looks delicious. I love that you made your own fresh peach sauce and fresh pastry cream, yum!

  2. 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.

  3. 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 🙂

  4. 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.

  5. 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…

  6. 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! 😉

  7. 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:)

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

  9. 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

  10. 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

  11. 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

  12. 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?

  13. My little pastry chef daughter might get a kick out of making these. I love the peach filling…nice change from chocolate. (Did I actually say that?)

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