Peaches Cream Napoleon Recipe

I absolutely love this recipe because it’s the perfect blend of crispy puff pastry with the sweetness of ripe peaches and cream that feels like a bite-sized summer escape. Plus, it’s super easy to impress everyone with its Insta-worthy layers while being secretly simple to whip up!

In my opinion, one of the most delightful desserts is Peaches Cream Napoleon. The combination of flaky layers of puff pastry and a rich, creamy mixture of heavy cream, vanilla, and powdered sugar forms a luxurious dessert that is somehow light yet totally indulgent.

The ripe peaches, served with a drizzle of honey and a squeeze of lemon juice, create a sweet and acidic flavor that cuts through the richness of the creamy filling and puff pastry.

Ingredients

Puff Pastry:
Thin sheets; high in carbs; makes your tongue feel something.

Heavy Cream:
Imparts richness; contains a high fat content; has a creamy texture.

Peaches:
Sweetness that is natural; vitamin-rich, and fibrous.

Honey:
Sweetener derived from nature; has high levels of antioxidants; boosts flavors.

Lemon Juice:
Provides tartness; abundant in vitamin C; balances sugary notes.

Ingredient Quantities

• 1 sheet of puff pastry, thawed
• 1 tablespoon of granulated sugar
• 1 cup of heavy cream
• 2 tablespoons of powdered sugar
• 1 teaspoon of vanilla extract
• 3 ripe peaches, sliced
• 1 tablespoon of honey
• 1 tablespoon of lemon juice
• Optional: fresh mint leaves for garnish

Instructions

1. Set your oven to 400°F (200°C) to start heating up. On a surface lightly dusted with flour, roll out the puff pastry—thawed and waiting—to about 1/8-inch thickness. Cut the rolled piece into three same-sized rectangles, which will serve as the base for the dish they will soon occupy.

2. Put the pastry rectangles on a baking sheet lined with parchment paper. Use a fork to poke holes all over the pastry to keep it from puffing. Top with 1 tablespoon of granulated sugar.

3. The puff pastry should be baked in the oven preheated to 400°F for 12–15 minutes or until golden brown and crisp. Removal from the oven must happen just before they become overbaked and are instead cooled to a delicate puff pastry crisp.

4. In a spacious mixing bowl, combine the whipping cream, 2 tablespoons of confectioners’ sugar, and 1 teaspoon of vanilla extract. With a handheld or stand mixer, beat on low speed for 30 seconds. Increase to medium speed and continue beating until soft peaks form. Once soft peaks are formed, stop the mixer and scrape down the sides of the bowl. Then, continue beating on medium speed until stiff peaks form.

5. In another small bowl, mix the sliced peaches with 1 tablespoon of honey and 1 tablespoon of lemon juice. Gently toss to coat.

6. After the puff pastry has cooled, arrange one rectangle on a serving platter. Top it with a layer of whipped cream. Then add a layer of the honey-lemon peaches.

7. Cover with the second rectangle of puff pastry and repeat the layering process with whipped cream and peaches.

8. Put the last rectangle of puff pastry on top. Spread a thin layer of whipped cream over it to help with adherence.

9. Adorn the apex with extra peaches and, if you wish, dust with confectioners’ sugar for a sophisticated finish.

10. If using, garnish with fresh mint leaves before serving. Slice with care and serve without delay.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Fork
7. Mixing bowl (large)
8. Mixing bowl (small)
9. Hand mixer or stand mixer
10. Spatula
11. Serving platter
12. Measuring spoons
13. Measuring cups

FAQ

• Can I use canned peaches instead of fresh ones?If you do not have fresh peaches on hand, you can absolutely use canned ones. Just make sure to drain them well first.
• How do I prevent the puff pastry from becoming soggy?Make sure the puff pastry is thoroughly baked before putting everything together, and ensure the peaches aren’t too juicy.
• Can I make the cream mixture in advance?Indeed, whipping cream with powdered sugar and vanilla can be done ahead of time and the result stored in the refrigerator for up to 24 hours.
• What can I use instead of heavy cream?Whipped topping can be used as a substitute, but that will yield something slightly different in flavor and texture.
• Can this dessert be made ahead of time?You can enjoy it fresh, but if you’re not a last-minute chef, you can prepare the parts ahead of time and put it together right before you’re ready to serve.
• How can I make this dessert less sweet?If desired, you can decrease the powdered sugar in the cream and leave out the honey from the peaches.
• How long should the puff pastry bake?Preheat convection and regular ovens to 400°F (200°C). Bake puff pastry in the convection oven at 400°F (200°C) for 15-20 minutes, watching closely toward the end of the bake to ensure that the pastry does not brown too much.

Substitutions and Variations

Puff pastry: Use phyllo dough as a substitute for a lighter, flakier texture.
Use brown sugar for a deeper flavor than granulated sugar.
Coconut cream is a perfect substitute for heavy cream if you’re looking for a dairy-free option.
Vanilla extract: Substitute almond extract for a nutty twist.
Substituting ripe peaches is simple: nectarines or tropical mango slices can serve in their place.

Pro Tips

1. Chill the Tools and Ingredients For the best whipped cream, make sure your mixing bowl and beaters are well-chilled before you start. This will help the cream whip faster and hold its peaks better.

2. Handle Puff Pastry Carefully When working with puff pastry, keep it as cool as possible until baking. This ensures the pastry puffs optimally in the oven and doesn’t become too sticky or hard to handle.

3. Avoid Overmixing Whipped Cream Be cautious not to overbeat the whipped cream. Stop as soon as stiff peaks form to avoid turning it into butter.

4. Taste and Adjust the Peach Mixture Before layering your peach mixture onto the pastry, taste it for balance. Depending on the ripeness of the peaches, you might need to adjust the honey or lemon juice.

5. Serve Immediately for Best Texture This dessert is best enjoyed fresh, as the pastry will stay crisp and the whipped cream and peaches will be at their freshest. If preparing in advance, assemble just before serving.