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1
Whisk sugar and cornstarch in medium saucepan to blend.
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2
Add 1/4 cup milk; whisk until cornstarch dissolves.
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3
Whisk in remaining 3/4 cup milk and egg yolks.
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4
Scrape in seeds from vanilla bean; add bean.
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5
Whisk over medium heat until mixture is smooth and thick and comes to boil, about 2 minutes.
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6
Remove from heat.
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7
Add cream cheese and whisk until smooth.
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8
Strain pastry cream into small bowl; discard solids in strainer.
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9
Press plastic wrap directly onto surface of pastry cream; chill until cold, about 4 hours.
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10
Combine sugar and 1/4 cup water in heavy medium saucepan.
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11
Scrape in seeds from vanilla bean; add bean.
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12
Bring to simmer over medium-high heat, stirring until sugar dissolves and syrup begins to thicken, about 2 minutes.
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13
Add plums and orange peel; reduce heat to medium and simmer until mixture is very thick and reduced to 3/4 cup, stirring often, about 20 minutes.
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14
Cool.
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15
Discard vanilla bean.
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16
(Pastry cream and plum jam can be prepared 1 day ahead.
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17
Cover separately and chill.)
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18
Preheat oven to 375F.
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19
Place 1 puff pastry sheet on work surface.
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20
Brush 1 edge of sheet with cold water.
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21
Place 1 edge of second pastry sheet atop wet edge of first sheet, overlapping by 2 inches, pressing to adhere, and forming 18x10-inch rectangle.
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22
Using rolling pin, roll out pastry to 1 large sheet, 19 to 20 inches long and 11 inches wide.
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23
Transfer pastry to ungreased 18x12x1-inch baking sheet.
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24
Pierce pastry all over with fork.
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25
Using sharp knife, trim pastry to fit sheet.
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26
Bake until golden, occasionally piercing pastry with fork to deflate slightly, about 25 minutes (pastry will shrink to about 15x10-inch rectangle).
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27
Cool completely on sheet.
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28
Carefully transfer pastry to cutting board.
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29
Using serrated knife, cut pastry into three 14x3-inch rectangles.
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30
Trim any puffed portions of pastry to flatten and even slightly.
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31
(Can be prepared 8 hours ahead.
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32
Cover with foil; let stand at room temperature.)
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33
Place 1 pastry rectangle on long serving platter.
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34
Stir pastry cream to loosen.
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35
Spread 1 cup pastry cream over pastry rectangle, leaving 1/2-inch plain border at all edges (reserve remaining pastry cream for another use).
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36
Place second pastry rectangle, flat side up, on cardboard rectangle or 18-inch-long ruler.
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37
Spread with half of jam (generous 1/3 cup) to cover.
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38
Top with sliced plums in neat lines, skin side facing out.
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39
Using cardboard rectangle or ruler as aid, slide pastry with plums atop pastry cream layer, plum side up.
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40
Spread remaining plum jam over flat side (underside) of third pastry rectangle.
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41
Place jam side down on plums on second pastry layer.
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42
Dust top of pastry with powdered sugar.
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43
(Can be made 2 hours ahead.
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44
Let stand at room temperature; do not refrigerate.)
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45
Cut napoleon crosswise and serve.
