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1
Make the pastry cream: Whisk 1/2 cup milk, 1/3 cup granulated sugar, the salt, egg yolks and cornstarch in a medium bowl.
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2
Combine the remaining 1 1/2 cups milk and 1/3 cup granulated sugar with the vanilla seeds and pod in a medium saucepan; bring to a low simmer over medium heat.
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3
Slowly pour the hot milk mixture into the bowl with the yolk mixture, whisking constantly.
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4
Return to the pan and bring to a simmer, whisking; cook, whisking, until thickened, 1 more minute.
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5
Transfer to a bowl and remove the vanilla pod.
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6
Lay plastic wrap directly on the surface and refrigerate until cold, about 1 hour, 30 minutes.
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7
Meanwhile, roast the peaches: Preheat the oven to 400 degrees F. Combine the peaches, granulated sugar, lemon juice, and vanilla seeds and pod in a medium bowl; toss gently to coat.
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8
Transfer to a rimmed baking sheet and spread in a single layer.
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9
Roast, tossing once, until tender and glossy, about 30 minutes.
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10
Let cool.
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11
Cook the puff pastry: Coat a baking sheet with cooking spray.
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12
Unroll the puff pastry sheets on a generously floured surface and arrange them so they overlap by about 2 inches to make 1 large piece of pastry.
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13
Lightly flour a rolling pin and roll out the dough into a 17-by-12-inch rectangle.
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14
Carefully transfer the dough to the prepared baking sheet and prick all over with a fork.
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15
Bake, pricking it again halfway through, until golden and crisp, 25 to 35 minutes.
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16
Let cool completely on the baking sheet, then transfer to a cutting board and cut crosswise into 3 equal pieces.
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17
Assemble the napoleon: Lay 1 piece of puff pastry on a platter.
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18
Spread with half of the pastry cream, then top with half of the roasted peaches.
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19
Repeat with another piece of puff pastry and the remaining pastry cream and peaches, reserving a few peach slices for topping.
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20
Top with the remaining piece of puff pastry and dust with confectioners' sugar.
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21
Top with the reserved peaches.
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22
Slice with a serrated knife.
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23
Photograph by Yunhee Kim
