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.
On this bed of delicious custard, the finishing touch is a double rosette of peeled fresh peach slices.
22K 31 4.5
Last modified on: September 3rd 2017
Keywords for this recipe: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
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 58 min. | 20 min. | 5 min. | 2 hours 23 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 30 min.
Prepare a "feuilletage" with 250 g Puff or flaky pastry (pâte feuilletée) and 30 g caster sugar, as shown here.
Stage 2 - 2 min.
Make the light verbena custard
Rinse and dry 2 sprigs verbena.Pick off the leaves and discard the stalks.
Stage 3 - 3 min.
Cut the verbena leaves with scissors into a saucepan containing 250 ml whole milk.
Stage 4 - 5 min.
Bring to the boil, then cover and leave to infuse for at least 15 minutes.
Stage 5 - 30 min.
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).
Stage 6 - 20 min.
When the verbena custard is finished, cover it and stand the saucepan in cold water to cool it.
Stage 7 - 5 min.
Stage 8 - 1 min.
When the verbena custard and the meringue are more or less at the same temperature, put two tablespoonsfuls of meringue into the custard.
Stage 9 - 3 min.
Mix gently with a whisk, just to "loosen" the custard a little, as it is firmer than the meringue.
Stage 10 - 4 min.
Then tip the remaining meringue into the custard and
fold in gently, using a soft spatula.
Stage 11
You will now have a light custard with a delicious verbena flavour.
Stage 12 - 10 min.
Prepare the peach slices
Peel 1 kg 500 g peach by plunging them into boiling water fro 10 seconds...Stage 13
...then transfer them to cold water.
Stage 14
The peaches will now be easy to peel.
Stage 15 - 10 min.
Cut the peaches into quarters...
Stage 16 - 5 min.
...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.
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.
Stage 17 - 4 min.
Assemble the feuilleté
Cover the pastry base (feuilletage) with an even layer of the light verbena custard.Stage 18 - 10 min.
Drain the peach slices and arrange them in a double rosette on the custard.
Stage 19 - 1 min.
To finish, decorate with a small sprig of verbena.
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.
Keeping
2 or 3 hours in the fridge; after this it will start to go soft and be past its best..
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,900 Kcal or 7,955 Kj | 38 gr | 442 gr | 106 gr |
| 95 % | 14 % | 42 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 79 Kcal or 331 Kj | 2 gr | 18 gr | 4 gr |
| 4 % | 1 % | 2 % | 1 % |
| Per feuilleté | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,900 Kcal or 7,955 Kj | 38 gr | 442 gr | 106 gr |
| 95 % | 14 % | 42 % | 16 % |
How much will it cost?
- For 1 feuilleté : 9.36 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Peach: You can check-out other recipes which use it, like for example: Peach Melba, Mojito peaches, Peach and blackcurrant coupe, Peach and mint salad , Little caramelized peach tarts, ... All |
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Elsa's Comtoise galette, Chocolate and vanilla crème brûlée, Fresh mint ice-cream, Potimarron and leek soup, Hot chocolate, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Small cheese and bacon rolls , Two-cheese quiche, Caramelised apple pie, Epiphany galette, Thin spinach and potato tart, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple crisps, Warm apple feuillantines, Little lemon biscuits, Brioche galette, Quick bramble jelly, ... All |
Other recipes you may also like
How to prepare a bain-marie
A bain-marie is the best way to cook or heat a preparation gently without risk of burning.476K5 7 min. July 5th 2013
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.254K 24.5 3 hours 8 min. January 6th 2021
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...1.6M 74.3 4 hours 38 min. December 31th 2011
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.228K4.3 2 hours 16 min. March 10th 2015
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-10-09)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.