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Name: Peach and verbena feuilleté
Prep time: 2 h 18 min
Cook time: 5 min
Total time: 2 h 23 min
Yield: 1 feuilleté
Cuisine: french
Ingredients: 250 g Puff or flaky pastry (pâte feuilletée); 30 g caster sugar; 2 sprigs verbena; 250 ml whole milk; 3 egg yolks; 30 g caster sugar; 20 g cornflour; 2 egg whites; 70 g caster sugar; 1 kg 500 g peach; 5 tablespoons Sugar syrup; 3 tablespoons lemon juice

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Peach and verbena feuilleté

In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's custard (french pastry cream), lightened with meringue.

On this bed of delicious custard, the finishing touch is a double rosette of peeled fresh peach slices.

5,315 4.5/5

Last modified on: September 3^rd 2017

For 1 feuilleté, you will need:

1 : 250 g Puff or flaky pastry (pâte feuilletée)
2 : 30 g caster sugar
3 : 2 sprigs verbena
4 : 250 ml whole milk
5 : 3 egg yolks
6 : 30 g caster sugar
7 : 20 g cornflour
8 : 2 egg whites
9 : 70 g caster sugar
10 : 1 kg 500 g peach
11 : 5 tablespoons Sugar syrup
12 : 3 tablespoons lemon juice
Total weight: 2,390 grams

Change for: 1 feuilleté 2 feuilletés 3 feuilletés

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

Preparation	Resting	Cooking	Start to finish
1 hour 58 min.	20 min.	5 min.	2 hours 23 min.

Preservation: 2 or 3 hours in the fridge; after this it will start to go soft and be past its best..

At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

1	Prepare a "feuilletage" with 250 g Puff or flaky pastry (pâte feuilletée) and 30 g caster sugar, as shown here.	30 min.
2	Make the light verbena custard Rinse and dry 2 sprigs verbena. Pick off the leaves and discard the stalks.	2 min.
3	Cut the verbena leaves with scissors into a saucepan containing 250 ml whole milk.	3 min.
4	Bring to the boil, then cover and leave to infuse for at least 15 minutes.	5 min.
5	After this, strain the milk and discard the verbena leaves. Use this flavoured milk to make a verbena confectioner's custard or french pastry cream (see here for details).	30 min.
6	When the verbena custard is finished, cover it and stand the saucepan in cold water to cool it.	20 min.
7	Meanwhile, make a meringue by beating 2 egg whites, folding in 70 g caster sugar at the end.	5 min.
8	When the verbena custard and the meringue are more or less at the same temperature, put two tablespoonsfuls of meringue into the custard.	1 min.
9	Mix gently with a whisk, just to "loosen" the custard a little, as it is firmer than the meringue.	3 min.
10	Then tip the remaining meringue into the custard and fold in gently, using a soft spatula.	4 min.
11	You will now have a light custard with a delicious verbena flavour.
12	Prepare the peach slices Peel 1 kg 500 g peach by plunging them into boiling water fro 10 seconds...	10 min.
13	...then transfer them to cold water.
14	The peaches will now be easy to peel.
15	Cut the peaches into quarters...	10 min.
16	...and remove the hard red part that was next to the stone. Then slice in half again lengthways. Put the peach slices into a bowl and sprinkle with a mixture of 5 tablespoons Sugar syrup and 3 tablespoons lemon juice to stop them turning brown. Mix round gently. If you will not be using the peaches immediately, cover them with plastic film and refrigerate until needed.	5 min.
17	Assemble the feuilleté Cover the pastry base (feuilletage) with an even layer of the light verbena custard.	4 min.
18	Drain the peach slices and arrange them in a double rosette on the custard.	10 min.
19	To finish, decorate with a small sprig of verbena.	1 min.

Remarks

You will have noticed that the peaches in this recipe have not been poached. This is not necessary in their main season, or towards the end of it. Poaching is more useful for the first peaches of the season, and you can see how to poach peaches here.

Nutritional information

Whole recipe
Calories	Proteins	Carbohydrates	Fats
2872	38 gr	442 gr	106 gr
144 %	14 %	42 %	16 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
120	2 gr	18 gr	4 gr
6 %	1 %	2 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 feuilleté : 9.36 €

Note : These prices are only approximate.

Change currency:

Source: Home made.

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	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Langoustine and leek tarts, Leek and fresh tuna tart, Ham spirals, Chicken and mushroom pie, Fine multi-tomato tart, ... [All]
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Creamy plum and pear clafoutis, Pears and caramelised walnut samosas , Minted Melon, Finger biscuits, Little vanilla, clementine and chestnut verrines, ... [All]

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