Peaches and Cream Napoleons & dessert challenge
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Last Updated on September 9, 2019 by Lisa Johnson
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…..
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…..
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.
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.
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.
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:
Grilled Peach and Arugula Pizza
Couscous Salad with Peaches and Arugula
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!!
Peaches and Cream Napoleons
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!
Wow, it looks so decadent! I love it!
This is the second napoleon recipe I’ve seen today, and it must be a sign. I must try a napoleon! Great pick this month.
Love that twist on pastry cream!
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!
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.
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 🙂
Hi Lisa! I absolutely love this!! You did an awesome job – I – well – ran out of time to make something… Please send me a slice!!
So beautiful, and the fillings sound fabulous! Great recipe!
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.
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…
You made the Napoleons really easy!!!!!! Nothing compare with the Home Economic class in 19…
that is one gorgeous dessert !
such an elegant dessert….just the perfect choice for all parties….addictive with the cream and peaches layered so beautifully 🙂
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! 😉
That’s a restaurant quality beautiful dessert Lisa. Happy Friday.
This is beautiful, Lisa! 🙂 This is one dessert I have not yet attempted to make- a Napoleon. You are inspiring me to give it a go soon. 😉
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:)
Thanks for the great recipe, I just wondered if this could be done with Nectarines instead of Peaches ? Thanks again for a great blog
Loving this recipe, Lisa! That pastry looks mighty fine!
Just peachy (couldn’t help myself), thanks for the recipe!
Oh how yum! I usually avoid cooking sites but I couldn’t help myself 😉
Sharing again, Lisa! 🙂 Thanks for sharing at Marvelous Mondays!
Looks delicious Lisa, the pictures are beautiful! I have actually never had a napoleon believe it or not, but after this I totally need to try one! Thanks for sharing at Show Stopper Saturdays!
Oh my! This looks absolutely incredible. I’ll have to try this sometime–I love peaches and cream! Pinned! 🙂
xoxo
Michelle
I fell in love with this dessert the other day and I sure am glad you shared it at the In and Out of the Kitchen Link party! I am drooling again!
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
Yum! These look heavenly!
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
Wow! How cool is this! Pinning so I can make it for my peach loving Dad. Thanks.
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
Wow…these sound like heaven, Lisa! And I use the same kind of double boiler that you do!! Works like a charm! 🙂
yum yum girl…you are so talented!
This looks delicious! I love peach season and all of the great recipes that come with it. Found your post at the Pin Junkie Friday link party. Hope you have a wonderful weekend!
These look so perfectly flaky! Very nice. Visiting from The Pin Junkie party!
These are just beautiful! I bet they’re as tasty as they are pretty. And the step-by-step directions really help with this one! 🙂
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?
This truly looks to die for, Lisa. What a great contribution to the Dessert Challenge this month!
Dear Lisa, What a beautiful dessert. I would love to make this over the weekend. Pinning. Blessings, your friend, Catherine xo
SO PRETTY! And I have a weak spot for puff pastry! Thanks for sharing at Sweet & Savory Saturdays #27!
~Amber @ DessertNowDinnerLater.com
Just pinned and will be sharing on Facebook as one of this week’s features from Freedom Fridays!!
Hugs, my Friend and thanks so much for sharing!
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?)
lol, yes you did! It’s good to try different flavors, then the chocolate tastes even better the next time that you have it! 😉