Citrus Creme Brulée Napoleon - cooking recipe

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

Preparation

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.
Combine the 1 egg and 1 egg yolk to create a egg wash.
Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350\u00b0F- 400\u00b0F oven until golden brown and 'puffed'.
Allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.
Remove the zest from the orange; split and scrape the vanilla bean.
In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.
In a bowl combine the sugar and 5 egg yolks together.
Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.
Cook the creme until nape` (it coats the back of a wooden spoon).
Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulee on the bottom about 1 inch thick.
Back in a 350\u00b0F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool.
To assemble: Place the bottom half of a puff 'sandwich' on a plate.
Using a thin spatula place a layer of the creme brulee onto the puff (it doesn't have to look pretty as we'll be covering it soon).
On top of the creme brulee place a single layer of roasted fruit, so that the wedges overhang the creme brulee on either side.
Place the top of the puff pastry on and dust with powdered sugar.