Citrus Creme Brulée Napoleon

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 sheet commercial puff pastry
• 1 egg
• 1 egg yolk
• 10 ounces powdered sugar
• 5 roasted peaches (i use roasted fruit)
• 2 cups heavy cream
• 1 orange
• 1/4 cup sugar
• 5 egg yolks
• 1 vanilla bean

Recipe

• 1 cut the puff pastry into strips about 2 inches wide and 6 inches long--score and allow to rest for at least 20 minutes in the fridge.
• 2 combine the 1 egg and 1 egg yolk to create a egg wash.
• 3 brush the puff pastry with the egg wash and dust with powdered sugar, bake in a 350°f- 400°f oven until golden brown and 'puffed'.
• 4 allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.
• 5 remove the zest from the orange; split and scrape the vanilla bean.
• 6 in a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.
• 7 in a bowl combine the sugar and 5 egg yolks together.
• 8 temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.
• 9 cook the creme until nape` (it coats the back of a wooden spoon).
• 10 place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulée on the bottom about 1 inch thick.
• 11 back in a 350°f oven in a water bath until firm (jiggles only slightly when the pan is shaken). remove from the water bath and allow to cool.
• 12 to assemble: place the bottom half of a puff 'sandwich' on a plate.
• 13 using a thin spatula place a layer of the creme brulée onto the puff (it doesn't have to look pretty as we'll be covering it soon).
• 14 on top of the creme brulée place a single layer of roasted fruit, so that the wedges overhang the creme brulée on either side.
• 15 place the top of the puff pastry on and dust with powdered sugar.